The snack at the school gate "Pan-fried Taro Cake/Taro Cake" is crispy and glutinous inside

Cooking Instructions

1. Prepare the required ingredients
   
   ⚠️ and use potato starch as much as possible, the finished potato starch has a crisper texture than cornstarch.

   

2. Peel and shred taro (thickness arbitrary)

   

3. Add sugar and salt and grasp well, and grab a few more times to make it flavorful.

   

4. Then add potato starch, glutinous rice flour, and an appropriate amount of water, and mix evenly.
   
   ⚠️ If the amount of water in the taro is relatively large, you can do without water.
   : Just make sure that the powder and taro don't fit loosely.

   

5. Finally, add the lard and mix well.
   ⚠️ Lard can be melted in advance.

   

6. Pour into a container and compact.
   ⚠️ Use bowls, plates, etc. (you can apply some oil if you are afraid of sticking).

   

7. (1) In a pot under cold water, turn to medium high heat and steam for 40-45 minutes after the water boils, and cook thoroughly.

   

8. (1) Shredded taro can be eaten directly, or dipped in sugar or chili sauce.
   (2) I usually cut it into pieces, put oil in it, and fry it.

   

9. Fried taro cake: Heat the oil in the pan (the oil can be a little more), add the cut taro cake, and fry over low heat until golden brown on both sides.
   
   ⚠️ In general, the fried side will not stick to the pan. (like in the video)

   

10. Fry until golden brown on both sides

    

11. "Taro Shredded / Taro Cake" likes to eat sweet, you can sprinkle sugar while it is hot.

    

12. "Taro Shredded / Taro Cake"

    

13. "Taro Shredded / Taro Cake"

    

14. "Taro Shredded / Taro Cake"

    

15. "Taro Shredded / Taro Cake"

    

16. "Taro Shredded / Taro Cake"

    

17. "Taro Shredded / Taro Cake"

    

18. "Taro Shredded / Taro Cake"