1, taro puree peeled, cut into pieces, into the inner pot of the electric pot, the outer pot with 1 cup of water to steam until soft and cooked.

2, taro can be changed to thinly sliced, easier to cook. The pot can be switched on and off and then opened, and a bamboo skewer can be inserted into the pot to the extent that it can be easily inserted.

3. Use a tablespoon to mash the taro, add 1 small piece of cream while it is still hot and mix well, and then add the right amount of granulated sugar to adjust the sweetness to your liking; you can also add the right amount of whole milk powder to add flavor, or switch to whipping cream to increase the smoothness. Pressed puree should be hot, once cooled taro will become hard. If you like a little texture, you can take a portion of the taro and cut it into small pieces before adding it, keeping some of the particles is also very tasty.

4, and finally add the right amount of milk, adjusted to their favorite consistency, the more milk will eat the more smooth. The more milk you have, the smoother it will be. If you want a denser and more detailed texture, you can put the taro puree into a sieve and press it through once. Add cream, milk taro puree filling tastes milky, pinched into a ball shape can be eaten directly, or as a bread, cakes and desserts such as Causeway Bay filling; if you want to use as a sauce, you can add more milk, so that the texture of the texture of the more wet and soft more convenient to spread. Of course, it can also be used in Chinese taro pastry, hemp _, taro mud buns.