Taro paste glutinous rice cake
The method of boiling the skin is softer and more sticky than steaming the paste. The skin remains soft and fluffy until the next day, which is very delicious. Try to dilute the taro paste as much as possible, which has a bursting texture and is as delicious as adding cream.
Step 1 . Add glutinous rice flour, corn starch, red cabbage flour and butter after melting.
Step 2 . Add an appropriate amount of white sugar, pure milk, and wet dough.
Step 3 . Press it into pieces by hand and put it in boiling water until cooked. Remove and set aside for later use.
Step 4 . Rub the dough into a smooth dough by heating it up and set it aside.
Step 5 . Cut into small pieces and press into thin slices, then add the frozen taro paste.
Step 6 . Wrap it and roll it into the fried glutinous rice flour to prevent it from sticking.
Step 7 . Put it in a non stick paper tray, put it in a fresh-keeping box, and refrigerate it in the refrigerator. The taste is fantastic.
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