Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut the sweet potato, taro, and carrots into even fine shreds, and place them in a large bowl.
Watch out
Root vegetables are hard
watch your knife skills and finger safety while shredding, otherwise uneven sizes will affect cooking
Mix the shredded sweet potato, taro, and carrots. Add 1 tbsp cornstarch, 1 tbsp tapioca starch, 1 tsp salt, and 2 tsp sugar in two batches, stirring evenly with chopsticks without adding water until coated, and finally mix in 15g cooked white sesame seeds.
Watch out
Add starch in batches without adding water
otherwise, uneven mixing will form lumps and cause uneven coating
Steam is extremely hot when placing into the steamer; be careful to avoid steam burns.
Place the mixed shreds into a lined container, spray with water, press firmly with gloved hands, and steam until cooked. Press firmly again while hot, let cool completely, and use a mold to press into round cakes.
local_fire_departmenthigh heat steamingWatch out
Pressing must be thorough, and it must cool completely before molding
otherwise, it will crumble when handled hot
Hot oil may splatter slightly when dripping oil or flipping; maintain distance to avoid burns.
Preheat a pan over medium heat, wipe a thin layer of oil on the bottom with paper towel, place the shaped taro cakes, and drip a little oil from the edge. Pan-fry on medium heat while shaking the pan until moisture dries and bottom softens, flip and fry until both sides are golden, shiny, and crispy, then plate and serve.
local_fire_departmentmedium heat, about 8 to 10 minutesWatch out
Use only a thin layer of oil, control medium heat and shake the pan, otherwise high heat will burn the outside before the inside heats through.
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