Chaoshan special snack - Chaoshan oil cake (including taro paste production method)

Cooking Instructions

1. Taro filling: Cut the taro into small pieces, put it in a pot to steam, add sugar and cooked white sesame seeds, mix well and set aside.

   

2. Wash the sweet potatoes, peel them and cut them into small pieces, put them in a pot with a little water to cook, and at the same time take a little glutinous rice flour + boiling water and knead them to make a glutinous rice ball, put them in the water in which the sweet potatoes are boiled and cook them together for a few minutes.

   

3. Take out the boiled sweet potato glutinous rice dumplings and mash them (the cooked glutinous rice dumplings are more flexible and not easy to crack), add the glutinous rice flour while they are hot, and knead them into a soft and smooth dough.
   Filling: An appropriate amount of glutinous rice flour to prevent sticking, take a small dough and knead it into a small bowl to wrap the taro paste, and shape it.

   

4. Open frying: Pour enough cooking oil into the pot, fry at 50% oil temperature, medium and low heat throughout the whole process, fry slowly, and turn over during the period.

   

5. Fry until golden brown and crispy on both sides, remove and drain the oil!

   

6. Crispy on the outside and tender on the inside, it's my favorite taro paste filling, and my wife is delicious!