250 grams of taro

250g glutinous rice flour

Method for making taro glutinous rice cake

Peel taro, boil water, steam for 20 minutes, and poke it with chopsticks. It's easy to poke through and it's steamed.

Stir glutinous rice flour with water, add water little by little to avoid being too thin and the dough is slightly dry, because taro will carry water.

Put taro in an empty bowl and mash it with peony seeds. It is too troublesome to use, and it can be mashed in 8 minutes.

Put the mashed taro paste into the dumplings and knead for a while, and see that the taro and the dumplings are completely integrated.

Take a piece of taro dumplings, hold it in your hand, and press it to make it round. I didn't use a rolling pin because I made it small and easy to do.

Fry the shaped taro and glutinous rice slices in a hot oil pan until both sides are golden. If the handy mother can buy mold shapes online, such as hearts and Kitty.

You need to dip in marshmallows when eating. Cotton candy is more delicious than sugar, so be sure to eat it while it is hot.