I, tools/materials

Taro 500g, glutinous rice flour 200g, seasoning, salt in moderation, moderate amount of seasoning oil, pots, spoons, dinner plates, pots, chopsticks.

Two, method/steps

1, to choose the special powder taro 250g.

2, taro peeled and washed, cut into strips (can also be cut into 1cm size granules), to be used.

3, 250 grams of sticky rice flour, add warm water about 150 ml.

4, add 10 grams of salt, add 10 grams of chicken essence, stir until picked up with chopsticks like a paste more sticky.

5, pour the cut taro shreds into the rice paste and mix well.

6. Pour a little cooking oil on a stainless steel plate and wipe it well to prevent sticking. Pour the mixed shredded taro rice paste spread, water boiling, on the steam, cover the pot, steam over high heat for 20 minutes.

7, peanut rice pick net fried, peeled, in a plastic bag, with a rolling pin, cracked. Not too fine. Add some salt and mix well, to be used.

8, taro cake steamed for 20 minutes, with chopsticks, did not bring out the rice paste, cooked, then, sprinkled with crushed peanut rice, turn off the heat, while there is residual heat, covered with a lid and then simmer for 3 minutes.

9, became, sliced, can be eaten.