How to do yu head cake is delicious?

Taro cake, a unique flavor of the traditional snacks, with its fluffy dense texture and sweet and savory taste loved by people. It's not easy to make mouth-watering taro cake, and it's important to know how to do it right.

Preparation:

The ingredients needed to make taro cake include: taro, glutinous rice flour, sticky rice flour, sugar, salt and water. Taro choose fresh full, delicate texture is preferred.

Taro steaming:

The first step is to peel and cut the taro into pieces, and put them into a steamer to steam. Steaming time to taro cooked through prevail, with chopsticks into the center of the taro, easy to penetrate can be. After steaming, set the taro aside to cool.

Mashing taro:

After the taro has cooled, place it in a large bowl and use a spoon or a masher to pound the taro into a fine taro puree. The fine mashed taro helps to make a denser taro cake.

Making the batter:

The next step is to make the batter. Mix the glutinous rice flour and sticky rice flour in a 1:1 ratio, and season with sugar and salt. Slowly add water, stirring as you go, until the batter is a thick paste.

Combine the taro paste with the batter:

Pour the prepared taro paste into the batter and mix well. During the mixing process, you can adjust the amount of water according to the ratio of taro puree to batter. The ratio of taro puree to batter should be 1:1 to ensure the texture and flavor of taro cake.

Steaming taro cake:

Pour the mixed taro paste into a steaming tray with a thickness of about 2-3 cm. Place in a steamer basket and steam over high heat for about 40 minutes. During the steaming process, use chopsticks to poke a few small holes in the taro cake every 20 minutes or so to facilitate the discharge of water and steam.

Cooling and cutting:

After steaming, remove the taro cake and let it cool, then cut it into small pieces or strips to serve.

Detailed points:

Taro selection: it is recommended to use the texture of sticky taro, such as white taro or betel taro, in order to ensure that the softness of the taro cake.

Taro steaming: when steaming taro, pay attention to the fire and time. Steaming time is too short, taro is not cooked through, affecting the taste; steaming time is too long, taro will become dry and hard.

The consistency of the batter: the consistency of the batter has a great impact on the taste of taro cake. Too thin batter is easy to spread after steaming, too thick batter will be hard after steaming.

Steaming time: The steaming time of taro cake depends on the size and thickness. If the steaming time is too short, the inside of the taro cake may not be cooked through; if the steaming time is too long, the taro cake will become hard and dry.

Mastering the above tips, I believe you can also make sticky and delicious taro cake, bring a sweet feast for your taste buds.