500 grams / 1.1 pounds taro

3 cups vegetable oil

2 tablespoons white sugar

1 cup sticky rice flour

1 egg


1. Rinse taros, peel, chop


2. Put the chopped taros in a steam pot, steam until soft and well, take out


3. Mash the steamed taros, pour white sugar in the taros, mix until even


4. Pour some sticky rice flour in the bowl, mix until even


5. Crack the egg in the bowl, mix until even


6. Take little taro puree, roll into a ball


7. Roll the remaining taro puree into balls


8. Heat a pot over low medium heat, pour vegetable oil in the pot, drop taro balls in the pot, fry for 3 minutes


9. Turn up to medium heat, fry for about 10 minutes, until golden


10. Take out, drain


11. Serve

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