|
|
|
Directions: |
|
|
|
| |
1. |
|
Prepare
Flour Batter:
Mix 3/4 cup flour with 1 cup water in bowl, mix well, set aside for
Step 7.
Process Taro:
Use knife to remove taro skin, slice and dice into 0.5"
small cubes. |
| |
2. |
|
Combine taro cubes with 6 cups
water in stockpot, bring to a boil for
30 minutes* over medium heat or until taro is soft enough. |
|
|
Play video
Control: on/off
|
| |
3. |
|
Remove from heat,
drain. |
|
|
Play video
Control: on/off
|
| |
4. |
|
Blend
taro cubes with 2/3 cup sugar in large bowl at low speed until taro
cubes are smashed completely. |
|
|
Play video
Control: on/off
|
|
|
|
|
|
|
Directions: (Continued) |
|
|
|
| |
5. |
|
Grease saucepan with 3 tablespoons corn oil, pour
taro paste into pan, stir constantly over low heat for 30 minutes* so
the paste becomes thicker. It is done when it can stand a spoon, see
picture in Step 6.
|
|
|
Play video
Control: on/off
|
| |
6. |
|
Remove from heat.
Let cool. Then keep in refrigerator for 2 hours so the
paste is not sticky and easy to knead.
|
|
Paste must be thick enough to stand a spoon.
|
| |
7. |
|
Knead 3 taro balls, dip in flour batter; dip
in sesame seeds. Knead other balls; dip in flour batter. Heat oil to 320° F in pan,
fry for 2 - 5 minutes or until light brown. Serve.
Makes 5 servings.
|
|
|
Play video
Control: on/off
|
|
|
