Ingredients for taro cake

110g of taro paste, 40g of glutinous rice flour

Crumbled mozzarella, some coconut

How to make taro cake

Step 1

Take the appropriate amount of taro paste, and add the glutinous rice flour in small amounts to the paste, and knead it to form a smooth, non-sticky dough. The amount in the ingredient list is for reference, as the actual dryness and humidity of different taro paste is different, and we don't need to add extra water, you can add glutinous rice flour in a few times and adjust it to your own satisfaction.

Step 2

Prepare some grated coconut and grated cheese, you can also use other fillings you like or leave them out. I made two kinds, filled and unfilled. My girl eats the filled ones, and I eat the unfilled ones, so take what you like. The first step is to roll the glutinous rice ball into long strips, as thick and thin as possible, and divide out the dosage of a more proportional size.

Step 3

To start, preheat the oven to 180 degrees. Divide out almost the same size of dosage, I divided out ten for my portion here, 2-3 people's amount. Take a dessert, press it flat, wrap it in grated cheese, tighten the opening with the palm of your hand, and press it flat again.

Step 4

Put the flattened taro cake into a coconut filled dish and roll it to coat both sides with coconut. You can use sesame seeds if you don't have coconut, and a bare plate will work. The dough is still somewhat sticky on its own, so you don't need to dip it in extra water.

Step 5

Place the dough in the center of a preheated oven and bake at 180 degrees for 12 minutes. If you don't have an oven, you can fry them in a pan or microwave them.

Step 6

One of them popped, but it's okay, it looks more attractive. Let's eat it while it's hot.