Ancient Taro Cake | Taiwanese street food

Ingredients

Taro 500 g

Icewater 100 g

Unsaltedbutter 40 g

Whitesugar 60 g

Milk 80 g

Cornoil 30 g

Egg 1

Flour 60 g

Breakfastbiscuits ~1 pack

Peel the taro and cut it into thick slices, steam it for 30 minutes after boiling water (chopsticks can easily penetrate).
Pour the taro hot into a large bowl, add sugar, milk, butter and mash it, leaving some particles for better taste.
Divide the taro paste into equal parts and rub it into rounds (my biscuit slices are large, and the taro paste is divided into one 90g), flatten it with two biscuits, clamp it with two biscuits, compact and arrange the lower edge, and set it all aside.
After the oil temperature rises, drop one or two drops of batter into the oil pan, and it can float up immediately and start frying.
Wrap the cake on both sides with batter, put it in the oil pan and fry it until both sides are golden brown, then you can remove and drain the oil. (I also made salted egg yolk and meat floss flavor: 2 cooked salted duck egg yolks are crushed and mixed with meat floss.) You can add an appropriate amount of condensed milk to taste)