1, ingredients: a large taro, 200 grams of sticky rice flour, sausage 2, ingredients a little salt, chopped green onion, garlic.

2, the taro peeled and washed, cut into small square grains, sausage also cut small grains, garlic minced for use.

3, sticky rice flour, will be their own home rice grinding into rice flour called sticky rice flour, you can also buy their own sticky rice flour. 200 grams of sticky rice flour and 250 grams of water in a bowl into a sticky rice paste.

4, the pan is hot, put vegetable oil and garlic stir fry hot, and then pour into the cut taro grain, sausage grain and stir fry incense. Stir fry until the taro grain surface yellowish after adding a little salt and moderate amount of water to boil.

5, boil, will be adjusted to the sticky rice paste into the pot and taro grain, sausage and mix well. Slowly cook with low heat, while cooking with a spatula to turn, so as not to paste the pot, cook to taro pulp lumps not thin and thick kind of can turn off the fire to be used.

6, will be a basin bottom brush on a layer of vegetable oil (anti-sticking), and then the pot cooked taro pulp sheng out into the basin. Use a spoon to flatten the taro pulp, then coated with a layer of vegetable oil and put into the steamer pot with the lid on to steam.

7, with a medium fire steam for about 30 minutes to turn the fire steam 5 minutes, probably steamed, if you are not sure whether the taro cake is cooked, you can use a chopstick inserted in the middle, judging the taro cake does not stick to the chopsticks is cooked, this time turn off the fire and wait for the cool and then out of the disaster.

8, taro cake is so good, cool can be cut into square pieces on the plate, eat up _ soft and sticky, sheep, delicious flavor.

9, steamed out of the _ taro cake can also be fried to eat. The pan is hot, put the vegetable oil, cut into square taro cake into the frying, frying to both sides of the yellow can be.