Taro Paste

Overview

Taro puree (the preparation method is introduced in the previous recipe) is a traditional dessert in Mianhu, Jieyang. It is characterized by soft cotton that melts in the mouth. Taro paste cake is another texture I created based on this, which is crispy on the outside and smooth on the inside! If you don’t want to eat sweet food, you can add 2 teaspoons of salt instead of sugar to make it salty

Tags

• snacks
• afternoon tea
• autumn recipes
• students
• bread crumbs
• cornstarch
• egg
• fresh lard
• taro
• white sugar

Ingredients

Steps

1. 1 Peel and slice the taro and put it in a pressure cooker for twenty minutes.

   

2. 2 Take it out from the heat and put it in a basin. Add sugar and lard to make a paste.

   

3. 3 Add the cornstarch water and mix well, then put it into a large plate and steam for fifteen minutes. After cooling, put it in the refrigerator for half an hour (to facilitate shaping when cutting into sections).

   

4. 4 Take it out and cut it into finger-sized shapes. Dip it first in egg liquid and then in bread crumbs.

   

5. 5 Put it in a frying pan and fry until golden brown, then take it out and dip it in tomato sauce when eating.