How to make the delicious taro cake

Sweet taro cake

Materials: 200g sticky rice flour, 300g of water, 450 g taro, 2 sausage, 25g shrimp, 3 garlic (4 small ones)

How to make the delicious taro cake

Seasoning (small spoon is 5ml): 1.5 spoon salt, 12 spoons of black pepper powder, 12 spoons of five flavor powder, and proper amount of salad oil

How to make the delicious taro cake

Taste taro cake

How to make the delicious taro cake

1. Pour 200 g of sticky rice flour into a large bowl, pour 300 g of water slowly, stir evenly without particles; peel the taro and cut into small dice; soak shrimp in advance and then cut it; chop sausage; chop garlic into garlic;

How to make the delicious taro cake

2. Hot pot cold oil, small hot garlic;

How to make the delicious taro cake

3. Add sausage and shrimp, stir fry to ripe under small heat;

How to make the delicious taro cake

4. To be used;

How to make the delicious taro cake

5. Pour oil in the pot, pour in taro pudding, stir fry to the taro pudding slightly hard;

How to make the delicious taro cake

6. Add sausages, shrimp, garlic;

7. Add water that just doesn’t have taro;

8. Add seasoning (salt, black pepper powder, five fragrant powder) after boiling medium and small heat, stir the powder evenly, and pour it into the pot;

9. Continue to boil with small fire, turn over while boiling to avoid paste bottom, until taro and flour are thick paste, then turn off fire;

10. Put oil or oil paper in the container, put taro powder in, shake it on the table after filling, and smooth the surface; (the container must be oiled or greased, otherwise, it is not easy to demould)

11. Heat a pot of water in the pot, put the water into taro powder after opening, steam for 30-40 minutes in medium high fire. (depending on the size of the container, the longer the thickness of the container is, the longer the thickness of the container is, on the contrary, if the container is thin, the time will be shorter. Insert it in with a bamboo stick or chopsticks, and pull out the cake without paste sticking on it and it will be cooked basically);

12. Cool after leaving the pot;

13. Put the taro cake thoroughly on the plate and tear off the oil paper;

14. Cut the block; (must be completely cool and cut again, otherwise it will stick the knife)

15. Pan is coated with a thin oil, medium heat fry (or directly steaming hot can also eat, fried will be more fragrant, better taste);

16. Pan over the face and fry in medium heat, fry until golden on both sides.