Taro-like shape, this variety has a rough outer skin, when cut open, it reveals a Taro-like texture, hence also known as "Taro".Taro-like pudding is delicious and popular, and is a well-known specialty in the area of Quanzhou, Fujian.Snacks.To help food lovers better understand Taro-like pudding, let's introduce it in detail!

What is Taro-like pudding?

 Taro-like is a tuber crop, currently the main production areas are Guangxi Liuping, Pingle, and the region of Fujian.Taro-like pudding is delicious and has many variations, and is a popular snack.So, what is Taro-like pudding?Let's introduce it!

Taro-like has a shape similar to a Taro, this variety has a rough outer skin, when cut open, it reveals a Taro-like texture, hence also known as "Taro".Planting starts in the Spring Equinox and Autumn Equinox, and harvesting can be done in the Autumn Equinox, each plant has a unique mother Taro and various sizes of smaller Taro.Taro-like is a high-starch vegetable, with a delicate texture, a special flavor, and is rich in nutrients, containing various ingredients such as protein, starch, vitamins, and minerals.Taro-like has the effects of nourishing the kidneys, strengthening the spleen, and improving digestion. It is a premium ingredient for making dishes, desserts, and delicacies, and was listed as a "Royal Gift" during the Qing Dynasty.Taro-like pudding has many ways to make, with different ingredients can present different flavors, and is very popular.

If you are interested in Taro-like pudding, please learn more!Taro-like pudding recipeTaro-like pudding is a well-known specialty, with many ways to make, with different ingredients can present different flavors, and is very popular.

To help everyone better understand, let's introduce the Taro-like pudding recipe in detail!1. Taro-like puddingEggCake

Roll

Ingredients: Taro,Taro,

About 600g, without salt,Cream30g, animal-derivedFresh cream

20ml (orMilk), 100g of Taro puree,Low-glutenFlour90g, 60g of sugar, 1/8 teaspoon of salt,Eggs5,Olive oil40g (or other vegetable oil), 30ml of milk, 5g of protein,LemonJuice 1.5ml.Method: Peel the Taro and cut into 600g pieces or slices.Steamin a steamer, steam over high heat for 20 minutes, until it can be easily inserted with a bamboo skewer.While hot, press into a puree using a fork, reserving 100g, and add the remaining portion to the cake dough.Add the other ingredients to the Taro puree mixture, and stir until well combined, and let it cool before using.Mix eggs and sugar, and stir until well combined.Add olive oil and mix, add 100g of Taro puree and salt, and mix until well combined.

Mix into low-gluten flour and milk, and stir until smooth.Whip the protein until some foam forms, and addLemonjuice and sugar, and whip into a meringue, take 1/3 of the meringue, and mix into the egg yolk dough, using a plastic scraper to scrape along the edges of the bowl, and stir in a turning and circular motion, pour the dough into the remaining meringue and mix until smooth. The dough should be very thick and not easy to pour.Pour into a greased baking pan, and smooth the surface with a scraper.Bakein the ovenPreheat to 170℃, bake for 12-15 minutes. After baking, remove the baking pan, and tear open the sidesBakingpaper, to prevent the residual heat of the baking pan from sticking to the cake.After it is completely cooled, flip it over, and tear open the bottom baking paper, and put the bottom part on the top, and cut 3 or 4 lines on the edge where the cake starts to curl, so that it does not break when rolling.Spread the Taro puree evenly on the cake surface.Starting from the side closest to the body, tightly roll it outwards.Wrap the entirecake withpaper, and fold the edge down, and put it in the refrigerator for 2-3 hours.After setting, cut it into slices.2. Taro-like pudding friedPancake

Ingredients: Taro,Salad oil,Sugar.Method: Wash the Taro and steam it, then cool it slightly.I originally only wanted to make a small bowl, but my mother said to make a large bowl, so it became a large bowl.

Use a rolling pin to mash it, which is very easy to use, and I and my mother took turns.After mashing, add sugar, and adjust the sweetness according to your preference. At this time, the Taro puree becomes more viscous.

Form into circles and flatten.Heat up a little salad oil in a frying pan, and fry until golden brown.Taro-like pudding's nutritional value

Taro-like pudding is made from Taro, and Taro has a shape similar to a Taro, this variety has a rough outer skin, when cut open, it reveals a Taro-like texture, hence also known as "Taro".So, what is the nutritional value of Taro-like pudding?Let's learn about it!According to data analysis, 100g of Taro-like has 87g of edible part, and 80 calories, and it is a high-starch vegetable, with a delicate texture, a special flavor, and is rich in nutrients, containing various ingredients such as protein, starch, vitamins, and minerals.Taro-like pudding has the effects of nourishing the kidneys, strengthening the spleen, and improving digestion. It is a premium ingredient for making dishes, desserts, and delicacies, and was listed as a "Royal Gift" during the Qing Dynasty.Taro-like pudding has many ways to make, with different ingredients can present different flavors, and is very popular.

If you are interested in Taro-like pudding, please learn more!

 Taro-like pudding ingredient selectionTaro-like pudding is made from Taro, so to make delicious Taro-like pudding, you first need to select good Taro.So, how to select Taro?

Let's learn about it!

1. Carefully observe the outer appearance of the Taro, because the outer appearance of the Taro often has some hair, which can cover part of the outer skin, peel it off, and touch it with your fingers, and see if it has any mold, rotten, hard, dry, and spot. Good Taro will not have these.2. Observe the overall shape and size of the Taro.

Taro's shape is generally the larger, the better, and its quality and price are also proportional to its size. However, the larger size also makes it more susceptible to damage, so another requirement is that its outer appearance has no damage.

3. After checking the size of the Taro, start checking its weight.The easiest way to check the weight is to compare two Taro of the same size.Generally, two Taro of the same size, the lighter one is better, because it contains more starch, which is more powdery and has a better taste.

Conversely, the heavier one may contain more water, and its meat is not as good as the former, so its taste is not as good.

So, the most important thing is those small and heavy Taro.

4. Check the root of the Taro.

Generally, the quality of the Taro and the meat can be checked from the root.Use a knife to cut open the root, and the liquid will appear, and if it is very viscous and white, then the Taro is good.

5. Check if the Taro is fresh.

 Because the whole Taro comes from the soil, fresh Taro must have a damp and earthy smell, and it also has a little moisture.Moreover, fresh Taro is generally hard, so if the Taro is soft, then it is not fresh.Let's take a look!

1. Carefully observe the entire taro, as the taro often has hairy skin that covers part of the outer layer. Gently remove the hairs and carefully touch it to check for signs of mold, rot, hardening, wilting, and spots. Good taro will never have these signs.

2. Observe the overall integrity and size of the taro.The size of the taro is generally larger the better. Its quality and price are often proportional to its size, but a larger size also makes the outer layer more susceptible to damage. Therefore, another requirement is that the outer layer should not have any damage, which is to maintain the integrity of the taro.

3. After checking the size of the taro, start checking the weight.The method of checking the weight is simple, just compare two taro of the same size.Generally, taro of the same size, the lighter one is better, as it contains more starch, which makes it powdery and has a good texture to eat.Conversely, the heavier one may contain more water, and the flesh is not as good as the former, so the taste is also not as good.Therefore, the best taro are those that are small and heavy.

4. Check the root part of the taro.Generally, whether the taro is of good quality and whether its flesh is powdery, can be checked from the root part.Gently cut the root part with a knife, and some milky white, sticky liquid will appear at the cut, gently touch with your hand. If this liquid is very viscous and very white, and can quickly dry into small white powder, then this taro is good and high quality.

5. Check if the taro is fresh.Because the entire taro comes from the soil, fresh taro will definitely have the smell of moist soil and contain some moisture.Moreover, fresh taro is generally harder. If you find that the taro is soft, then it is likely that it is old and not fresh.