Traditional Culture Encyclopedia - Traditional festivals - Why do taro cakes use raw and cooked pulp?
Why do taro cakes use raw and cooked pulp?
1. The reason why raw and cooked pulp is used for taro cakes is that raw and cooked pulp helps to form. Taro cake is a traditional pastry snack in Chaoshan, Guangzhou, Yangjiang and Foshan. Taro cakes are also sold in teahouses in Hong Kong and Macau.
2. Taro is a perennial herb of Araceae, which is often cultivated as an annual crop. Taro was first produced in China, Malaysia and the hot and humid swamps of Indian Peninsula, and is widely cultivated all over the world.
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