Fried Triangle Taro Cake/炸芋头糕



粘米粉 2 杯

水4 杯

盐1 茶勺


干香菇 4 朵


芋头丝1.5 杯 (松松的不压)

胡椒粉1/4 茶勺

鸡粉1/2 茶勺


香菇与腊肠 用一点油炒香备用。

把所有的材料放一大盆里搅拌均匀后放一不粘锅中用中火煮,不停的用勺子搅拌到成稠糊状大约8 分钟,停火。




Rice flour 2 cups

Water 4 cups

Salt-1 teaspoon

Five-spice powder 2 teaspoons

Dried shiitake mushrooms 4 pieces

Chinese Sausage 1 piece

Taro 1.5 cups (not tight)

White Pepper 1/4 teaspoons

Chicken powder 1/2 teaspoon

Mushrooms softened in cold water and dice both mushroom and sausage into very small pieces.

Stir fry both mushroom and sausage together with a little oil for 2 minutes and set aside.

Put all the ingredients in a large bowl mix well and pour everything in a non-stick pan cook with medium heat; stir constantly with a spoon until it forms a thick paste about 8 minutes, turn off the heat.

Take a glass bowl, brush oil in all directions then pour in taro paste, pour 1 tablespoon oil on the surface then flatten it with a spoon.

Add water to a big wok and bring it to boil, steam taro paste for 30 minutes. Cool and refrigerate for at least 1 hour then cut into triangles.

In a skillet pour some oil that is enough to cover half of the taro cake heat up to high heat then fry taro cakes 2-3 minutes each side or until golden brown, remove and put on kitchen paper towel to absorb excess oil.



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