Raw materials: taro 400g mung bean paste 4 spoons
Practice: taro peeled and cut
on the pot of water steaming for 25-30 minutes, until cooked through;
The taro into a container, mashed with a spoon into the mud;
The taro mud rolled into balls, standby;
Put half a bowl of water in the pot to boil, add the mung bean paste to a small flame, drizzle with chopsticks, break up into a paste, and then put it on the table.
Put half a bowl of water in a pot, bring it to a boil, add the green bean paste, reduce the heat, use chopsticks to break up the green bean paste into a paste, and pour it over the taro balls.
Cold food, hot food can be, sweet and soft
Two, taro cake
Making method
The taro peeled, diced, add a little salt, put in a pot of water to steam, and then poured into the rice milk and mix well. Dried shrimp choose the smaller size, washed and softened. Bacon and Langkawi respectively cut into pieces, and dry shrimp with the pot burst incense, and discretionary salt, sugar, etc. Seasoned, stir-fried with the rice paste, taro grains together with the mixture, removed from the cake basin, and then placed in a pot of water to steam under water. And put coriander, green onions, fried sesame seeds and cooked oil on the cake surface.