Material:
Taro chunks (steamed) 150 grams
Coconut milk 250 grams
Condensed milk 20 grams
Sugar 50 grams
Salt 1 gram
Purple sweet potato flour 3 grams
Glutinous rice flour 60 grams
Sweet potato powder 15 grams
Ornament:
Coconut chips 50 grams
Moisture-proof powdered sugar to taste
Apple slices 2 pieces
Thin Cargo 2 Small Shares
Method:
1. Take the steamed taro pieces, coconut milk, condensed milk, sugar, salt, and beat them into a puree with a juice machine.
2. Add purple sweet potato flour, glutinous rice flour and sweet potato flour again, then put the peeled coconut chips into the batter and mix well.
Tips: Coconut chips can also be replaced with coconut meat, which can be purchased from imported food stores in Southeast Asia.
3. Use a spoon to take an appropriate amount of batter and pour it into a pan, fry on both sides until cooked thoroughly (chopsticks poke into it without sticking). Sprinkle with powdered sugar, coconut chips and topped with apples and mint leaves on the side.