Taro Mille Crepe Cake
Image credit : pinterest.com
Ingredients
- 350 g Milk/Fresh Milk
- 2 or 130g Eggs
- 2 tbsp Caster sugar
- 120 g Cake flour
- Salt a few pinches
- 30 g Vegetable oil
Ingredients for Taro Paste Filling
- 10 g Flour
- 25 g Butter
- 3 Egg yolks
- 1 Fresh milk
- 60 g Caster sugar
- 200 g Taro paste
- 100 g Coconut milk
- 1 can Condensed milk
- Taro flavouring (a little)
Instructions
- Beat your eggs, whisk them together with sugar, add in your milk and vegetable oil, mix all ingredients well, then add in sifted flour. Stir evenly, after filtering, you can start frying the egg roll skin. For every layer of egg roll skin, stir your batter once.
- Scoop a spoonful of the appropriate batter, rotate your pan so that your batter covers the entire pan, and fry until the edges start to turn yellow.
- Remove your crepe from the stove, turn it over, continue to fry for a few seconds at the same temperature, lift your crepe from your pan, and then scoop another spoonful of batter.
- Taro paste filling: mix egg yolk and sugar. Then add sifted flour, mix well. Pour your fresh milk and coconut milk in portions, mix well. Finally add taro paste and condensed milk into the mixture, mix until everything is fully integrated.
- Cook on medium low heat, stir while doing so, cook until it thickens, and remove your pot from the stove. Add in butter, and stir evenly.
- Stir the pot in an ice bath until it is cool to the touch. Stir in 180 g of plant based cream. Arrange your layers as a layer of crepe, one layer of filling, apply filling to each layer, and lightly press it with a flat board.
- Refrigerate for at least 3 hours before eating.