Preparation of ingredients:
The ingredients needed to make taro cake are taro, glutinous rice flour, sticky rice flour, sugar, salt and water. It is best to choose fresh and full taro with delicate texture.
Taro cooking:
The first step is to peel and cut taro into pieces and steam it in a steamer. The steaming time depends on the maturity of taro. Insert chopsticks into the center of taro and penetrate easily. The steamed taro is set aside to cool.
Taro paste:
After the taro is cooled, put it in a large bowl and mash it into a fine taro paste with a spoon or masher. Delicate taro paste helps to make taro cakes with stronger flavor.
Pulp manufacturing:
The next step is to make mud. Mix glutinous rice flour and sticky rice flour according to the ratio of 1: 1, and add appropriate amount of sugar and salt to taste. Slowly add water, stirring while adding, until the slurry thickens into a paste.
Fusion of taro paste and starch paste;
Pour the prepared taro paste into the slurry and stir well. In the process of stirring, the amount of water can be properly adjusted according to the ratio of taro paste to powder slurry. The ratio of taro paste to starch paste should be 1: 1 to ensure the taste and flavor of taro cake.
Steamed taro cake:
Pour the prepared taro paste into a steaming pan with a thickness of about 2-3 cm. Steam in a steamer for 40 minutes. During steaming, use chopsticks to punch a few holes in the taro cake every 20 minutes or so to facilitate the discharge of water and steam.
Cool and cut into pieces:
The steamed taro cake is taken out, cooled and cut into small pieces or strips for eating.
Key points of detail:
Selection of taro: It is recommended to choose taro with waxy taste, such as white taro or betel nut taro, to ensure the soft and waxy degree of taro cake.
Cooking taro: Pay attention to temperature and time when steaming taro. The steaming time is too short, and the taro is not ripe, which affects the taste; If steamed for too long, taro will become dry and hard.
Paste consistency: The consistency of paste has a great influence on the taste of taro cake. Too thin slurry is easy to disperse after steaming, and too thick slurry will harden after steaming.
Steaming time: The steaming time of taro cake depends on its size and thickness. The steaming time is too short, and the inside of the taro cake may be unfamiliar; If steamed for too long, the taro cake will harden and dry.
Mastering the above skills, I believe you can also make delicious taro cakes and bring a sweet feast to your taste buds.