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Recipe details are AI-generated from the video and may contain errors — for reference only.
Steam the whole taro with skin on, then remove the skin and set aside.
local_fire_departmentMedium heat for about 20 minutesWatch out
Steam taro with skin on to prevent excessive moisture loss and mushy texture.
Mash the steamed taro into pieces, mix in 4 teaspoons of sugar while hot until dissolved, then mix in 2 tablespoons of cake flour and a splash of water until well combined.
Watch out
Add sugar while taro is hot to melt it and release sweetness
add water gradually, otherwise it will become too sticky
Take an appropriate amount of taro dough, roll into balls and press into even round patties.
Watch out
Do not press too tightly when shaping, otherwise the texture will become too hard and lose its fluffiness.
Hot oil may splatter when adding food; slide patties in along the edge of the pan to avoid splashes.
Add a little oil to a frying pan, place the taro cakes in and pan-fry until the bottom is golden, then flip and continue frying until both sides are golden and crispy.
local_fire_departmentMedium-low heat for about 4 to 6 minutesWatch out
The taro is already cooked, do not use high heat, otherwise the outside will burn before the inside is heated through.
In another small pan, add 3 tablespoons of bonito soy sauce and 3 teaspoons of sugar, boil until large bubbles form and the sauce becomes noticeably thick.
local_fire_departmentMedium heat for about 2 to 3 minutesWatch out
Remove from heat once the sauce bubbles heavily and thickens, otherwise it will burn and turn bitter.
Arrange the pan-fried taro cakes neatly on a plate, then drizzle the thick bonito soy sauce evenly over them and serve.
Watch out
Drizzle the sauce while hot so the crust absorbs the sweet and savory aroma.
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