Taro puree walnut cake
Overview
In fact, I have been coming to Gourmet World for more than a year, and every time I come as a visitor, learn everyone’s cooking dishes, and then go home and try to cook them for my family to taste. This time I also made up my mind to settle here and become a foodie. I know that my hands are clumsy and the meals I make cannot be called gourmet, but I think that as long as I keep learning and keep trying, I will eventually make more, better and more delicious dishes. To be honest, I came here just to redeem points for ovens and molds for my daughter! Let’s work hard together!
Tags
Ingredients
Steps
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The above materials are ready, and the walnut kernels need to be crushed. You can use a mixer to beat them into granules, or you can put the walnut kernels in a bag and crush them with a rolling pin.
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Peel and slice a large taro into thin slices, put it in a steamer and steam it
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Put the steamed taro slices into a larger container and stir into a puree
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Pour a little vegetable oil into a non-stick pan, then pour in the stirred taro paste, stir-fry continuously to dry out the water
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While stir-frying the taro paste, add black sesame seeds. When you smell the aroma of sesame seeds, turn off the heat and serve.
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Heat the dried taro paste slightly, place it on a chopping board covered with plastic wrap and knead it into a ball, then roll it into 0.8cm thick taro paste slices
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Use a round mold to shape small round cakes one by one on the rolled taro paste slices. The remaining leftovers can be kneaded and rolled into pieces and then shaped until used up
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Dip both sides of the prepared round cake with chopped walnuts
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Preheat the pan, pour a little vegetable oil, put the small round cake with chopped walnuts on both sides into the pan, fry over low heat until brown on both sides and serve.
