Taro 500g, glutinous rice flour 200g, seasoning, salt, blending oil, pot, spoon, plate, pot and chopsticks.

1, choose 250g taro flour.

2. Peel taro, wash it, and cut it into strips (or cut it into particles with the size of 1cm) for later use.

3, 250 grams of sticky rice noodles, add warm water about 150ml.

4. Add 10g salt and 10g chicken essence, and stir until it is pasty and sticky when stirred with chopsticks.

5. Pour the chopped taro into the rice paste and stir well.

6. Pour a little cooking oil into a stainless steel pan and spread it evenly to prevent it from sticking to the pan. Pour the mixed taro and broken rice paste into the pot, boil the water, steam it, cover the pot and steam for 20 minutes.

7. Pick peanuts, fry them, peel them, put them in fresh-keeping bags, and crush them with a rolling pin. Not too thin. Add some salt and stir well.

8. Steam the taro cake for 20 minutes, stick it with chopsticks, and it will be cooked without bringing out the rice paste. At this time, sprinkle chopped peanuts, turn off the fire, cover, and simmer for 3 minutes while there is residual heat.

9. Done, sliced and ready to eat.