Main Ingredients

Small Taro

500g

Sticky Rice Powder

200g

Glutinous Rice Powder

100g

Supplementary Ingredients

Oil

Amount

Salt

5g

Scallions<

30g

Five Spice Powder

2g

Chili Powder

1g

Steps

1. Prepare the ingredients, small taro, sticky rice flour, glutinous rice flour, scallions, chili powder, five spice powder and so on;

2. Small taro is put into a pot with the right amount of water, and boiled; ps: the water should be covered with small taro.

3. Cooked taro, peeled, cooled;

4. Peeled taro mashed;

5. Add sticky rice flour, glutinous rice flour, five-spice powder, chili powder, salt, shallots, etc. Mixed;

6. Take the appropriate amount of kneaded into the size of the small, uniform balls;

7. Pour a suitable amount of oil into the pot, the temperature of the oil to reach 130 degrees or so, put in to do the Taro balls;

8. Fry until golden brown, the middle of the flip even a bit, so as not to be too much, fried uneven;

9. Fish out, with absorbent paper to excess map of the oil to suck dry.

Tips

1. cooking taro water to cover the taro;

2. skewer over the taro with chopsticks, indicating that it is already cooked;

3. taro to pick the powder, to be tasty;

4. sticky rice flour and glutinous rice proportion should be moderate, so that the crispy will not be hard.