Taro is an excellent alkaline food. It can be steamed or boiled, but must be thoroughly cooked. It helps treat poor appetite, fatigue, skin ulcers, tuberculosis, chronic bloody diarrhea, and abscesses. Below, we introduce a taro recipe so everyone can enjoy its soft, sticky, and delicious flavor. Five-Spice Taro Cake Recipe:
Ingredients: 500g taro, 250g glutinous rice flour, 6g salt, 500ml water, 2g five-spice powder, 1g ground pepper, vegetable oil as needed.
1. Peel and dice the taro. Place glutinous rice flour in a bowl, add 200ml water, and mix into a smooth batter.
2. Heat oil in a pan. Add taro cubes and stir-fry until cooked. Remove and set aside.
3. Add 300g water to the pan. Bring to a boil, then add salt, five-spice powder, and pepper. Stir until dissolved.
4. Turn off heat. Slowly pour the rice flour batter into the boiling water while stirring constantly. Add the stir-fried taro cubes.
5. Stir until a semi-cooked paste forms, then pour into an oiled cake mold and smooth the surface.
6. Bring water to a boil in a steamer, then steam over high heat for 50 minutes.
7. Remove the steamed taro cake, cool to room temperature, slice before serving, and pan-fry until golden brown on both sides.
Cooking Tip: Instead of stir-frying, you can deep-fry the taro in oil until cooked through.Taro can be steamed or boiled, but must be thoroughly cooked. It is used to treat poor appetite, fatigue, skin ulcers, tuberculosis, chronic bloody diarrhea, and abscesses.
Method:
1. Peel the taro and mince it finely;
2. Marinate the ribs with a pinch of salt, light soy sauce, a little sugar, chicken bouillon powder, vegetable oil, and one tablespoon of cornstarch; set aside;
3. Add the taro chunks to the ribs, mix well, then drizzle with sesame oil;
4. Bring water to a boil in a steamer, place the dish inside, and steam for about 15-20 minutes.
Coconut Milk Taro Sago Pudding Recipe
Ingredients: Sago pearls, taro, coconut milk, white sugar.
Instructions:
1. Cook the tapioca pearls: Bring a pot of water to a boil. Add the tapioca pearls and cook over medium heat, stirring constantly for about 15 minutes until they become translucent. Turn off the heat and let them sit for 10 minutes until fully transparent. Rinse under cold water to remove the slime, then set aside;
2. Steam the taro:Peel taro, cut into chunks, steam for about 20 minutes until soft and starchy (a chopstick should pierce easily). Set aside.
3. Prepare coconut milk: Pour coconut milk into a pot, dilute with water as needed, add sugar to taste. Bring to a boil, then stir in taro and tapioca pearls until well combined.