Onion-flavored taro cake
Overview
All the taro cakes seem to be filled with sausages and dried shrimps. It’s rare to see two vegetarian ones. Suddenly I discovered that Mr. Wang Sen’s taro cake has no meat or dried shrimps. I was suddenly interested. Not willing to replenish it, so use it in half. I don’t have scallion cakes, and I don’t fully understand what scallion cakes are, so I’m too lazy to do research, so I just replace them with scallions. The firm taro is all shredded, and it feels like its weight has doubled. I was wondering if there would be too much flour paste, but once I mixed in the taro shreds, it seemed like there wasn't much. Steam it in a pot, let it cool and cut it open. Looking at the cross-sections of taro shreds, you can feel that there is still a lot of flour. . . It could use a little less powder. . .
Tags
Ingredients
Steps
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Ingredients: 150 grams of taro, 65 grams of rice flour, 10 grams of starch powder, 15 ml of corn oil, 150 ml of boiling water, 1/2 tsp of salt, 1/2 tsp of fine sugar, 1/4 tsp of white pepper, appropriate amount of chopped green onion
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Mix rice flour and Taibai flour and sift,
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Add pepper, salt and sugar and mix well.
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Add oil and mix well.
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Add boiling water while stirring.
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Stir into a uniform paste.
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Add chopped green onion,
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Mix well.
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Wash and peel the taro and cut into shreds.
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Pour into rice cereal.
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Mix well.
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Pour into oiled mold and spread flat.
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Put it into a pot of boiling water and steam over high heat for 20-30 minutes.
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When cooked, take out of the pan.
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Cool and cut into pieces.
