Recipe: Taro stuffing

Home Cooking Recipe: Taro stuffing


The original milk, taro, white sugar is a perfect match! The thick musk and milky scent, so I scooped and scooped and ate it, which greatly satisfied the taste and reminded me of the citron



  1. The taro is washed and peeled, sliced, and cut into super small pieces.

  2. Put the taro seeds in a bowl, sprinkle with sugar on it, and steam in the pan for about 10 minutes.

  3. Take it out and stir it, crush it

  4. Add milk, stir well, or put in the pot, steam for two or three minutes.


After I finished, I suddenly thought of condensed milk. If I added condensed milk directly, it would be easier. I don’t know if the taste is the same. Because the sugar in the house is not fine sugar, so when steaming the steamed bread, sprinkle the sugar together and steam it. It's best to make these stuffings with a blender, otherwise you can't be as delicate as the one you bought outside, you can grind it yourself, and you can eat a grain of steamed bread.

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