The recipes that didn't come out last year are very simple. Make a note.
The old rock sugar is brewed in boiling water in advance or boiled in a small pot.
I put the glutinous rice flour in the pizza dish in advance, without preheating the oven, 150 degrees, up and down, middle layer, 15 minutes, baking until the surface is slightly yellow.
The taro is peeled, sliced, steamed in a wok, and kneaded into a mud.
Gradually and slowly pour in the right amount of rock sugar water to achieve a state of easy agitation.
Pour the right amount of oil into the non-stick pan, add the puree, stir fry.
Add oil in 2 to 3 times in the middle, stir fry every time! Stir-fry until the non-stick pan, delicate into a group.
I used 63g moon cake mold, sprinkle glutinous rice flour or brush oil, take a proper amount of mud and reunion, put it into the mold and evenly press it on the chopping board.
It can also be used for stuffing in snowy mooncakes.
The same mold is formed.
The taro cake can be stored in a refrigerator and stored in a refrigerated state. When it is eaten, it can be warmed for more than 20 minutes.