It’s the best time period to eat Lipu’s taro. Let’s focus our eyes on this course of dessert made by our master hand Lady Qu. The dessert is called taro and glutinous rice pastry. Attention please: in no way is water allowed to add in this dessert. This is the uncommon Chinese dessert.
Taro and glutinous rice pastryMother stock: Lipu’s taro
Accessories: glutinous rice powder, starchy flour, ham, shelled corn, lima-bean
Key points:
1. Pickle the taro shreds in salt to increase the glutinosity.2. Refrain the amount of pepper powder.3. Add 40 grams glutinous rice powder and 50 grams starchy flour for each 500 grams taros.4. Planish and consolidate the taro shreds with a specific mould to form a rectangular shape.5. Either butter or ghee will do when stir frying the rectangular pastries.
6. The pastries must be cut only when they have cooled down after streaming, otherwise, they are very likely to get loosened.
Recipe:
Pickle the taro shreds in salt to increase the glutinosity. Then add appropriate amount of pepper powder, ham dices, shelled corns, lima-beans and mix round. Add 40 grams glutinous rice powder and 50 grams starchy flour for each 500 grams taro. Planish and consolidate the taro shreds with a specific mould to form a rectangular shape. Attention please: in no way is water allowed to add in this dessert. Steam the pastry in a boiler. The Pastries might be stir fried in a pan for a fragrant, sweet and crisp taste.
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