Taro Daifuku
Image credit : pinterest.com
Ingredients
- 2 Taro
- 85 g Milk
- 10 g Butter
- 15 g Corn starch
- 25 g White sugar
- 100 g Light cream
- 1 Purple sweet potato fillings
- 50 g Mochiko glutinous rice flour
Instructions
- Pour mochiko glutinous rice flour, corn starch, sugar, and milk into a bowl in turn, and stir evenly. Filter it. Cover the bowl with a layer of plastic wrap, pierce a few holes with a toothpick, and steam on high heat for about 15 minutes.
- Steam the purple sweet potato and taro. After steaming, crush them into puree. Add the butter while it is hot and knead it evenly with gloves.
- Flatten the dough and put it in a zipper bag, let it cool, and put it in the refrigerator. In addition, take a few spoonfuls of glutinous rice flour and fry it over low heat until it turns slightly yellow. After it has cooled, beat the whipped cream, and make taro and purple potato into taro mash.
- Retrieve the cooled glutinous rice cake and divide 25 grams into small doses. Arrange the small doses into a circle, make it slightly thinner.
- Put the rice cake in a container, add a layer of light cream, add a spoon of taro mash, and add another layer of light cream.
- Squeeze the opening shut. Put some cooked flour in your hand and adjust the Daifuku's shape so that it looks rounder.
- Keep refrigerated after finishing for a better taste.