For one pound of rice flour to make taro cake, you need to add 1,400 grams of water. Here is the specific method:

Preparation materials: 1,500g taro, 500g rice flour, 100g corn starch, sugar 50g, 15g salt, 15g chicken powder, 1400g water, appropriate amount of cured meat, appropriate amount of cooked sesame seeds

1. Wash and peel the taro, cut into cubes and set aside.

2. Put the taro kernels into the oil pan to drain away the oil. When you smell the taro and it sticks to the pan, pick it up to drain the oil.

3. Put rice flour, corn starch, salt, sugar, chicken powder and water in a large pot, stir until there are no flour particles.

4. Pour the taro seeds into the pot In, add more oil, stir-fry over slow heat with the cured meat and powder slurry until thick.

5. After stir-frying until thickened, take a flat plate, grease it with oil to prevent sticking, and shovel the taro pulp onto the plate.

6. Smooth it out, press firmly, and cover with high-temperature plastic wrap.

7. Steam over high heat for an hour, then take out to cool and sprinkle with cooked sesame seeds.

8. Let cool and then cut into pieces. The fragrant taro cake is ready.