1,4g of water should be put into a catty of sticky rice flour to make taro cake. Here are the specific methods:

Preparation materials: 1,5g of taro, 5g of sticky rice flour, 1g of fresh rice flour, 5g of sugar, 15g of salt, 15g of chicken powder, 1,4g of water, appropriate amount of bacon and appropriate amount of cooked sesame seeds

1.

2. Put the taro granules into the oil pan to drain the oil. When you smell the taro smell a little sticky, take it out and drain the oil.

3. Put sticky rice flour, raw flour, salt, sugar, chicken powder and water in a large basin and stir until there are no powder particles.

4. Pour the taro particles into the pot, add more oil, and stir-fry with preserved meat and powder slurry over low heat until it becomes sticky.

5, stir-fry thick, take a flat plate, grease it to prevent sticking, and shovel the taro pulp into the plate.

6. Smooth it and press it firmly, and cover it with anti-high temperature plastic wrap.

7. Steam over high fire for one hour, then take out and cool, and sprinkle with cooked sesame seeds.

8. Cool and cut into pieces, and the fragrant taro cake is ready.