Taro Paste Cake

Wash the taro and purple sweet potato, cut them into pieces, and steam until cooked.

While still hot, put it into the meat grinder, add two tablespoons of pure milk—don't use too much, otherwise it will be too thin—then add sugar and blend together.

Stir until it reaches this thick consistency.

You can add some butter to enhance the flavor, or you can leave it out. I added too much and it became a bit too sweet and greasy, but after adding it, the dough doesn't stick to your hands when shaped.

Roll them into small balls one by one.

You can also add some shredded cheese to the filling if you have shredded cheese.

Now kneading the dough, I used 400g of glutinous rice flour, added boiling water and kneaded it into a dough. I didn’t measure the water; just judge by hand feel. It shouldn’t be too soft, slightly firm is fine.

Take a small piece of dough and roll it into a thin sheet, then put in the filling.

Tighten it like pinching a bun, with the pleated part facing down, and gently press it flat.

It's quite a lot, hehe.

Put oil in a frying pan and fry on low heat until both sides are golden brown.

At this point, it's almost ready. If you want the outer layer to be crispy, you can fry it a bit longer.

Off the stove.