The fairy pastries that cannot be bought outside, soft and sticky and sweet can be drawn, super delicious

Colleagues use taro and flour to make steamed buns, packed in the morning to bring the company, rice taste, the taste is quite good.

However, she bought too much taro, and the rest did not know how to deal with it, so she asked Rice to teach her to make a taro dessert.

Just to my liking, I really want to share with you my new learning recently - taro puree brushed rice cake.

As a loyal fan of taro puree and rice cakes, put them both aside and I can go all day!

Sweet and soft glutinous, taro puree is overflowing, the salty cheese inside can also be drawn, a bite down super stunning, the taste is really too good ~ ~

Purple potatoes, taro, glutinous rice flour, sugar

Mozzarella cheese, milk, brown sugar water

Peel and cut the taro purple potato into pieces.

Steam taro and purple potatoes together for 25 minutes.

200g glutinous rice flour with 10g sugar and warm water to knead into a smooth dough.

Divide into small 30g cloves.

Add 50g of milk and 10g of sugar while hot and crush into taro puree for later.

Let the cold taro puree be rolled into 20g of small balls.

Take a taro ball and flatten it, wrap it in mozzarella cheese, and don't leak it.

Finally, wrap the taro paste with glutinous rice skin and make a small square shape.

Put some oil in the pot and slowly fry each noodle of the rice cake over low heat until it is browned and ready to come out of the pan!

Squeeze on the rice cake companion brown sugar sauce and bash the board!

The creamy taro puree with the salty flavor of cheese can make you scream in one bite, and it is not fast @ your object to make it for you!