1. Steam the taro thoroughly and mash it (you can wrap it in plastic wrap and press it with a rolling pin, which will make it even. )

2. Add a little glutinous rice flour and appropriate amount of osmanthus, mix well, and make a cake with uniform size, with a diameter of 4 cm-5 cm. Spread a little blended oil or sesame oil on the outside and roll a layer of coconut powder.

3. When the oil is heated to 7-8℃, try to fry the next one first. When it floats, you can put the rest into the pot one by one, turn it over one by one, one side changes color slightly, and then turn it over after the other side changes color. There is also glutinous rice flour, which is fluffy and can be shaped. Without coconut powder, the oil pan will be cleaner.

Tip: adding coconut powder will taste better. You can also use glutinous rice flour and good taro paste, and add bean paste, lotus root paste or plum paste to make it taste better.