It is recommended to let it dry for a while to evaporate the water. Or fry it in oil when eating, or fry it, which can force out the water and the texture will not be so soft.

The mixing method of rice flour and water will also affect the taste of taro cake. Therefore, do not mix the raw and cooked slurry too thinly. If it is too thin, the steamed taro cake will be very sticky and taste bad. Mix until the whisk is lifted and the batter slowly flows down.

Taro cake introduction:

Taro cake is a traditional snack in Chaoshan area of ??Guangdong, Guangzhou, Yangjiang, Foshan and other places. It belongs to Cantonese cuisine. This snack is popular in Hong Kong and Macau. It is also sold in teahouses in the area. Its ingredients include rice flour, taro, dried shrimps, mushrooms, sausages and bacon.

By frying, boiling, stewing, steaming, frying and other cooking techniques, taro can be made into more than ten dishes such as taro, taro soaked in honey, taro cake, taro cake, taro cake, fish head taro, etc. Taro". Taro rice cake is one of Chaoshan rice cakes; using taro to cook pine carp head or grass carp head, the taro aroma and fish flavor complement each other, which has become a household name in Chaoshan. Some people call taro puree, taro cake and taro the "three unique taro flavors".