500g of taro, 0/00g of sticky rice flour/kloc-0, 90ml of water, 0/0ml of salt/kloc-0 and 5ml of spiced powder.

working methods

1. Peel taro and slice.

2. Slice the taro and shred it as thin as possible.

3. Put shredded taro into a large bowl, add salt and spiced powder and mix well.

4. Add sticky rice flour and water, and grab it evenly by hand, so that every taro silk is sticky with powder.

5. Rub a layer of oil on the container to facilitate demoulding.

6. Cut the taro into shreds and put it into a container, slightly compact it, put the water in the pot into the pot, steam for 10 minute, and simmer for 3 minutes after turning off the fire.

7. Take it out and let it cool slightly.

8. Coat the pan with a thin layer of oil, heat it, put the shredded taro cake into the pan, fry for 5 minutes until golden, and turn over and fry until golden.