Pan-fried taro cake

1

Peel the taro, wash it, and cut it into thin threads.

2

After putting oil in the pan and heating it up, add the shredded taro in and stir-fry until fragrant, and then turn off the heat.

3

Put the sticky rice flour into a large bowl, add a little salt, sugar, and chicken essence, mix well, add a bowl of boiling water, and then stir into a powder paddle without obvious particles.

4

Pour the fried shredded taro into the powder paddle and gently mix well. Then pour it into an oiled basin. Gently flatten the surface with chopsticks.

5

After putting water in the pan to boil, put it into the pan over high heat and steam for 15-20 minutes. Use a toothpick and insert it into the cake. If you pull it out and stick it to it, you can leave the pan.

6

Remove the pan and let cool, cut it into small pieces, then put a little oil in the pan, and fry the sliced taro cake until golden brown in two sections.

1. The key to making a good taro cake is that the batter shouldn't be too thin. The ratio of water to flour is approximately 1:1, and mixing the batter with boiling water yields better results. 2. If you have Chinese sausage and dried shrimp at home, you can dice them, briefly stir-fry them, and then add them to the shredded taro to stir-fry together; this makes the cake even tastier. (Since this was my first attempt and I was afraid of wasting ingredients if it failed, I didn't include them.) 3. The amount of taro can be increased or decreased, as long as the batter is sufficient to bind the taro together. I used a relatively large amount of taro in this cake, so you can adjust it according to your own taste.