1. Method 1:

Ingredients: 180 grams of rice flour.

Accessories: 540 grams of betel nut and taro, 2 sausages.

Seasonings: 2 tsp salt, 2 cloves garlic, 280g water, 20g vegetable oil, 1/2 tsp allspice powder, 1/2 tsp black pepper.

Mix 180 grams of rice flour + 280 grams of water in a bowl to form a slurry.

Steam the sausage, cut into small pieces, chop the garlic, and cut the taro into 1 cm square pieces.

Put 1 tablespoon of vegetable oil in the wok, add the cold oil and sauté the garlic until fragrant, add the sausage cubes and stir-fry over low heat until fragrant.

Put in the taro pieces, add water so that the amount of water covers the taro, and stir-fry slowly over medium-low heat.

After boiling over high heat, add 1/2 tsp allspice, 2 tsp salt and 1/2 tsp black pepper.

After stirring evenly, prepare the slurry water.

After all the flour slurry water is poured in, turn to low heat and cook slowly. Use a shovel to turn the bottom while cooking to avoid burning the bottom.

Cook until the batter is lumpy and there is no liquid left in the batter, turn off the heat.

Brush a layer of vegetable oil on the mold to prevent sticking, put the cooked taro pulp into the mold, and fill it with the taro pulp while patting it.

Place in a steamer, turn on the steam and steam over medium heat for 40 minutes.

Don’t take out the steamed taro cake immediately, wait until it cools down before taking it out.

After cooling, cut the cake into rectangular slices.

Heat the wok, add vegetable oil, put taro cake in cold oil, and fry over medium-low heat until the surface is slightly charred.

2. Method 2:

Ingredients: 200g taro, 100g bacon, 150g rice flour, a little salt and a little peanut.

Half a taro, peeled.

Cut into thin strips.

Just buy ready-made rice flour.

Peanuts and bacon are also essential main ingredients.

Fry the peanuts to make peanut powder.

Stir-fry the bacon and taro shreds, mix them together, and add an appropriate amount of salt.

Dilute the rice flour with warm water until it becomes watery, then pour it into the bacon and shredded taro.

Then put it in a pot and steam it over high heat for half an hour.

Finally, sprinkle the previously prepared peanut powder on the taro cake.

3. Method three:

Ingredients: 2500 grams of taro and 1000 grams of rice.

Accessories: 50 grams of dried shrimps.

Seasonings: 25 grams of five-spice powder, 25 grams of shallots, 10 grams of pepper, and 30 grams of salt.

Add white taro, shreds, sausage and barbecued pork, cut into small cubes, add glutinous rice flour and water to make glutinous rice slurry.

Add Chinese sausage, barbecued pork, oil, and dried shrimps. Microwave on high for 2 minutes. Add shredded taro and salt. Microwave on high for 5 minutes.

Add the rice milk until evenly mixed, microwave for 2 minutes until it becomes thick, and pour it into a mold lined with rice cake paper.

Smooth the surface and add plastic wrap, microwave for 15 minutes, invert, wait to cool and cut into pieces.