Taro pancake

Overview

When I was a child, things were not as rich and diverse as they are now, so what I usually ate were ingredients grown in my own fields. On rainy days, my mother can't work in the fields, so she usually cooks delicious food to satisfy our cravings. Using freshly harvested glutinous rice and freshly dug taro, my ingenious mother made use of these simple ingredients to make this taro pancake. In those days when we could barely fill our stomachs, I really admire my mother’s cooking skills for being able to make such taro pancakes that are crispy on the outside and waxy on the inside.

Tags

• staple food
• home cooking
• children
• breakfast
• cake
• autumn recipes
• edible oil
• glutinous rice
• lard
• taro
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Peel taro and cut into small pieces

   

3. 3 Put glutinous rice and diced taro together in a rice cooker, add salt and lard, and add an appropriate amount of water

   

4. 4 Cook glutinous rice and taro

   

5. 5 Pour the cooked glutinous rice and taro rice into a larger bowl and pound it into a paste with a rolling pin

   

6. 6 The glutinous rice and taro turned completely into paste

   

7. 7 Heat a non-stick pan, add oil, wet your hands with water, take an appropriate amount of glutinous rice paste and form it into a ball, put it in the pan, and press it into a cake

   

8. 8 Fry until golden brown on both sides