I m a heavy lover of taro paste, so what dessert made of taro paste should be delicious?

1. Taro mille-feuille cake. We have this dessert in the cake shop here, and I thought it was very good after eating it myself.

2. Taro sandwich. This is also one of our dessert shops here.

3, taro mud snow girl. Glutinous rice skin and creamy taro paste are wrapped together and put in the refrigerator to ice, which is very delicious.

4. Taro paste soymilk box. I don't know how to do these, it's all from this dessert shop. It was not bad to eat.

I've had desserts that I think are delicious with mashed taro. You can taste it yourself. There should be a lot of ways to do it.

The autumn and winter new products of fresh taro fairy - purple rice taro mud flower thick milk should not be missed! Purple rice porridge is the protagonist, with small taro balls, fragrant sesame seeds, peanuts, and happy balls added to it, the point is here! The pink and white red bean taro paste blooms on it like a flower, and finally drizzles with a glass of milky white fragrant milk.

Taro bread is a popular dessert these days, and there are also taro cakes, both of which are delicious.

The dessert made of taro paste is taro paste balls, which are stored into balls and fried with breadcrumbs.

Lovers of corn poisoning want to eat desserts made from corn, such as taro cakes and taro cakes.

For the mud, you can choose to put the fairy grass on the roast, or you can just use taro and pumpkin to make it.

Purple rice taro paste flowers are thick and milky, fragrant and delicious. And there are a lot of hot products that will be available on October 10th!

I think that iron made from mud is very tasty and very nutritious, so I should consider developing this hobby.

I'm a heavy lover of Yu Ni, what is there for the desserts you make to be delicious, I think you can do this kind of situation. Add some blueberry jam and some yogurt, and the important thing is that it will taste better.

I'm a taro puree, so what's the use of being a heavy lover? The sweets that have been made of jade should be delicious, then you can eat anything with taro, and you can do it as you think you want.

If you like the meaning of silt, if you like it, uh, don't eat too much, it's not good for your health if you eat too much.

Since you like this situation, you can eat it, but it's not particularly good if you eat it every day.

Nowadays, there are many people made with taro puree, such as taro milk tea, as well as taro milk packets, and taro bread.

Ingredients: 200g fresh milk, 60g taro paste

Excipients: 50g of purple sweet potato puree, appropriate amount of homemade pearls, a spoonful of brown sugar syrup 1, homemade pearls are cooked in advance, boiled in a pot under boiling water for 15 minutes, then turn off the heat and cover the lid and simmer for 15 minutes.

2. After the pearl sinks, take it out and filter out the water after cooling it with cool boiled water repeatedly, 3. Add brown sugar syrup and mix well for later use.

5. Add some purple sweet potato puree.

6. Spread the mashed potatoes on the wall of the cup, not too regular, and have the visual feeling of dirty tea.

7. Pour the brown sugar pearls into a cup.

8. Pour in fresh milk and drink.

Ingredients: 500g taro

Sugar 200g

Oil (lard is best) 60g

Preparation of sweet taro puree.

Wash the taro and steam it.

The oil is heated first and set aside.

Mix well with a food processor.

If you don't have a food processor, you can use the back of a knife to make it on the blade, and the effect is the same.

After pounding evenly, add an appropriate amount of oil and sugar, and use the jam function of the bread maker to make 0k.

Friends who don't have a bread maker don't worry, add an appropriate amount of oil and sugar after pounding evenly, and stop in Dingli to continue to pound evenly and 0k. Keep turning to prevent burning.

The sweet and delicious taro paste is baked. Be careful when you eat it.

Tip: If you don't use a bread maker, remember to keep stir-frying at the final mixing stage, so as not to burn the paste!

<><1.Taro puree cheese spring roll wrapper

The taro is steamed and pressed into a puree, add sugar, purple potato powder and milk, stir into a taro paste spring roll skin, put taro paste and cheese slices, roll it into strips, brush the oil in a non-stick pan and fry it until it is slightly yellow on both sides, and put it on a plate.

2.Glutinous rice cakes with taro paste

The taro is steamed and added with milk, condensed milk, purple sweet potato flour and white sugar, the meat grinder grinds into a delicate puree, 300 grams of glutinous rice flour and 30 grams of sugar, add boiling water and stir into a flocculent, non-sticky dough, take a small dough and flatten, add taro paste filling, wrap it up, brush the oil in the pot and fry it on low heat until the two sides are browned before clearing.

3.Glutinous rice balls with taro paste

Glutinous rice flour + corn starch + milk + purple sweet potato flour stir well, filter into a bowl, cover with plastic wrap, poke a few holes, microwave on high heat for 3 minutes, take out and add butter and stir evenly, divide into small pieces evenly for later use, taro paste + purple potato powder + caster sugar + milk + butter liquid stir well, put it into a piping bag for later use, softened cream cheese + light cream + caster sugar, roll out the purple potato skin, squeeze the cream cheese and runny taro puree to wrap it, and sprinkle it with purple potato powder.

4.Low-calorie taro mud bricks

After steaming the taro, add a little sugar substitute and a little purple potato powder, stir well, remove the whole wheat toast, spread the taro paste on the side and superimpose three layers, smear the outer layer with sugar-free yogurt, and wrap it with VV soybean milk.

5.Taro puree purple rice milk bricks

The taro is steamed and pressed into a puree, with purple potato powder and condensed milk, and the old layer of purple rice is placed in the box, and a layer of thick taro paste is put into the purple rice.

6.Taro puree, snow cotton bean paste

Steamed taro, add a little purple potato powder, white sugar, milk, stir well, 4 egg whites, 10g sugar, 5g corn starch, beat until a small hook state, put half of the egg white, put the taro puree, put the remaining egg white, and bake at 170 degrees for 12 minutes.

7.Yogurt cake with taro puree

Steam on high heat for 20 minutes, add sugar and milk, beat into taro paste toast and press out a round cake shape, a layer of toast and a layer of taro paste, and the outer layer is also smeared with taro paste and drizzled with yogurt.

8.Taro cheese rice cake

Roll 120g of glutinous rice flour for use, pour 90g of boiling water, stir evenly and knead into a dough, take an appropriate amount of glutinous rice dough and flatten it into taro paste, arrange it in a rectangular pot and brush the oil over low heat, and fry until each surface is colored.

1. Ingredients: 100g betel nut taro, 2g sesame seeds, 200g lard, 150g sugar.

2. Cut the fatty pork into cubes of the same size.

3. Put the fatty pork into the pot and add a little water to the pot, which will make it easier to get oil and will be more fragrant.

4. Peel and cut the betel nut taro into pieces, put it in the pot and steam it for 20 minutes, to steam until it is cooked, and insert it easily with chopsticks.

5. Remove the lard residue in the pot, turn off the heat, wait for the temperature of the pot to cool down, then pour in the steamed taro, and mash the taro into a puree.

6. Add sugar to the base of the taro paste, then pound well.

7. Then put the pounded taro paste in a bowl and put it in a steamer, steam for 15 minutes, you can mold out of the pot, and sprinkle fried sesame seeds when eating, which is beautiful and delicious.

Method steps: Boil half a pot of water, add taro pieces, cover and steam over high heat for 20 minutes.

Take out the steamed taro and mash it while it is hot.

Heat 3 tablespoons of oil, pour in the taro puree and stir-fry a few times, add 1 3 cups of sugar, and stir-fry over low heat until the sugar dissolves.

Pour in the ginkgo syrup and stir-fry well with the taro puree.

Turn on low heat and stir while cooking, cook until the surface of the taro paste bubbles, and then you can remove from the pot.

Taro, also known as squatting ost, taro, taro, etc., is the underground stem of the perennial herbaceous taro of the Araceae family.

The nutritional value of taro is very high, the starch content in the tuber is 70%, it can be used as food, and can be used as a vegetable, it is a tonic suitable for both the old and the young. Taro is also rich in protein, calcium, phosphorus, iron, potassium, niacin, vitamin C, vitamin B1, vitamin B2 and other components.

1. Taro puree, also known as taro mushroom, is one of the traditional sweets in Fujian cuisine in Fujian Province, which is made of taro boiled and mashed with red dates, cherries, melon seeds, winter melon sugar, sugar, osmanthus and cooked lard and other accessories. There is a custom of making taro paste in the eastern part of Fujian.

2. Taro paste is often used as the finale dessert of Fuzhou banquets. Among them, the Fuding betel nut taro produced by Fuding is the most authentic taro paste. The fame of taro paste is closely related to the selection of macro chain leakage.

Babao taro paste is selected from Fujian famous brand agricultural products Fuding betel nut taro. Fuding taro is famous for its large, loose quality and fragrant taste, and is the top product for making Fujian cuisine Taiji taro paste, eight-treasure taro paste and so on.