Pan-fried taro cake
Penang taro has delicate meat, good taste and rich nutrition. It strengthens the spleen and stomach and is very suitable for children.
Recipe Recommendations
- betel nut Taro 1/4 of
- glutinous rice flour appropriate amount
- white granulated sugar 20 grams
- black sesame appropriate amount
- white sesame appropriate amount
- jam appropriate amount
Steps for Pan-fried taro cake
1
Peel the taro, wash it, slice it, and steam it
2
Grind the steamed taro into a paste, add white sugar, appropriate amount of glutinous rice flour, black and white sesame seeds, and knead into a ball
3
The dough is very sticky to your hands. Put a little cooking oil on your hands and rub the dough smoothly.
4
Sprinkle a thin layer of powder on the chopping board to prevent sticking
5
Place the taro dough on the thin flour and roll it into a dough sheet about 1 cm thick
6
Dip the pattern mold in water and press the pattern pattern on the cake. Dip the mold in water again for each pressing one, otherwise it will be difficult to release the mold (of course, the oil inside the mold will easily peel off the film)
7
Prepare each raw embryo in turn
8
Heat the oil in a pan, add the flower embryos, and fry over low heat
9
Fry one side until golden brown, turn over and fry the other side, and fry both sides until done
10
Decorate the center of the fried taro cake with your favorite jam as a stamen and arrange it in a flower shape