This Taro dough is crispy and so easy to make.
I usually make a lot then freeze the balance for easy fast breakfast.
We planted a few Taro plant in our garden. It's cheaper than buying.
To make it crispy you will need lard or vegetable shortening. To bind the dough you need starch such as wheat starch or corn flour.
Do not flatten the skin of the dough if you want thread like outer skin. Adding half teaspoon of baking soda will make the thread like fluffy strands even more abundant. For me, the strands are not important so I did not put any baking soda in my recipe.
Always mash the taro while it is hot. Do not put into fridge as it will harden the taro.
Ingredient
500g Taro
100g Corn Flour
100g Vegetable Shortening
80ml Boiling Hot Water
1 tsp Salt
2 tsp Sugar
1 tsp Pepper
1/2 tsp baking soda (optional)
Steam Taro covered and drained of any water. Mashed taro while it is hot.
Stir hot boiling water into corn flour. There will be lumps.
Mix lumpy corn flour into mashed taro while the taro is still warm.
Add seasoning and vegetable shortening.
The dough will not be sticky.
Add filling of your choice and form into an oval ball
Fry the taro puffs in low to medium heat. Drain on paper towel.
Serve while it is hot.
The fried taro should stay crunchy and crispy for an hour. After that the outer skin will start to become chewy to bite.
Watch the video if you are interested
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