The simplest way to make taro cake is to prepare taro 1/2, 25g of starch, 50g of glutinous rice flour100g, 50g of cooked flour, 50g of bread crumbs and 20g of white sugar, and grind the bread crumbs into fine particles. Peel the taro, wash it, mash it into paste with the back of a knife, and add glutinous rice flour, glutinous rice flour, starch and white sugar.

Divide the taro paste into 8- 10 parts, knead it round, pat it flat, make it into a small round cake, and stick fine bread crumbs on the outer layer. Control the temperature of the frying pan at 2 10℃ (80% hot), put the taro cakes into the pan one by one, and turn them over constantly. When they are golden yellow, take them out and drain the oil, and then put them on the plate.