Recipes tagged "Taro paste"
2 recipes found
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Pure hand-painted calf white jade scroll
I wanted to make this white jade scroll before the Chinese New Year. Because this year is the Year of the Ox, I wanted to make it with a calf pattern. Unexpectedly, I didn’t have time to bake during the winter vacation. Although I cooked every day, I just didn’t have time to take pictures. Take advantage of this Greenleaf Walnut Oil event to fulfill your wish. The white jade roll is a stuffed cake wrapped in glutinous rice skin. The glutinous rice skin recipe comes from Amanda Manda. The cake uses the hot noodle yogurt ancient cake made by herself, which is the recipe "Hot Noodles to Make Tender Ancient Zao Cake" posted yesterday. The filling is taro paste and purple sweet potato filling. The cute calf is painted with bamboo charcoal powder on the glutinous rice skin. It is fun, beautiful and delicious. I believe it will definitely capture the hearts of children.
Dessert Breakfast -
Layers of taro cake
A few days ago, I bought 5 large taros online. They said they were fragrant taros. The Lipu taro imported from Guangxi has been improved and has better quality. . When I bought it, I quickly steamed one and ate it. It had no fiber at all and was very delicious. As a result, I set off back to my hometown the next day, leaving the remaining four taros just like that. There was a heater in the house. When I came back a week later, two of the taros were already partially rotten. I feel really sad, such a good thing. I quickly made the remaining good ones into taro meatballs, and then steamed them all with the remaining 2 taros to make taro paste filling. I have fried bean paste filling before, and it really took a long time to fry, but this time I used taro to fry it, and it was ready very quickly, because the taro has almost no moisture after steaming. I added milk and butter, and it was ready in 10 minutes. Be sure to use a non-stick pan. I melted some lard myself and made taro cakes. The layers were so beautiful that they fell apart when I touched them. I don’t make many Chinese pastries because I have to roll them back and forth and stand for a long time. But fortunately, the taro cake was a success this time, which was somewhat comforting.
Baking children