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Preparation
1 hour
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Taro-Filled Fried Cakes Serves 6 people
All-purpose flour 200 gr Taro 130 gr Unsweetened fresh milk 75 ml Whipping cream 175 gr Unsalted butter 25 gr (softened) Chicken egg 1 piece Egg yolk 1 piece Yeast 4 gr Taro flour 1/8 teaspoon (or cornstarch) Cooking oil 200 ml Sugar 6 tablespoons Salt a little
How to Choose Good, Non-Fibrous Taro
- Choose medium to large taro roots. The flesh inside should be dark purple; conversely, if the color is pale, it indicates poor quality taro.
- Additionally, the more starch in the taro, the better, which means the more “eyes” on the surface, the better. At the same time, the skin should look rough, with horizontal lines and many roots, and dirt should still cling to the skin.
- Avoid buying taro with too few or no eyes, and with very smooth skin, as these are signs that the taro may be fibrous and bland.
Tools required
Egg beater, hand blender, steamer, deep frying pan, ladle, bowl,…
How to make Taro-filled doughnuts
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Mix the dough
First, prepare a bowl with 4g of yeast and 3 tablespoons of warm water, stir well, and let it soak for about 7 – 10 minutes for the yeast to activate.
Next, take a bowl and add 75ml of unsweetened fresh milk, 3 tablespoons of sugar, 4g of activated yeast, 1 chicken egg, and 1 egg yolk, then use the egg beater to mix until the mixture is well combined and smooth.
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Kneading and Proofing the Dough
Next, sift 200g of all-purpose flour using a sieve, then add it to the bowl of the egg mixture you just mixed.
Then, use a hand mixer to beat at medium speed for 5 – 7 minutes until the dough forms a cohesive, sticky mass.
Continue by adding 25g of unsalted butter (softened) and 1/2 teaspoon of salt, then beat with the mixer for another 2 – 3 minutes. Finally, cover the bowl of dough with a clean cloth and let it proof for about 45 – 60 minutes to rest.
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Preparing and Steaming Taro
Peel the taro and soak it in a mixture of diluted salt water, then cut it into small pieces using a knife.
At the same time, place a steamer on the stove, add water to the bottom compartment, place the taro in the top compartment, and steam for about 15 – 20 minutes over medium heat until the taro is tender, then turn off the heat and transfer it to a bowl.
Tip: To avoid itchy hands, wear gloves while peeling and do not let the taro soak in water!
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Make taro cream filling
Take a handheld blender and add 130g of steamed taro and 3 tablespoons of sugar, then blend at medium speed for 5 – 7 minutes until the taro is smooth, then turn off the machine and transfer to a bowl.
Next, with 175g of whipping cream, pour it into a cup, and use a hand mixer to beat it until the cream is soft and forms light peaks.
Finally, add the whipped cream to the blended taro along with 1/8 teaspoon of taro powder, mix well until the mixture is combined, then transfer it to a piping bag.
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Divide the dough and fry the cakes
Once the dough has risen, divide it into 8 – 10 small dough pieces and shape them into nice round balls with your hands.
Next, place a deep pan on the stove with 200ml of cooking oil and heat it over medium heat.
When the oil is bubbling, add each portion of the cake dough, frying and gently stirring for about 7 – 10 minutes, until the cakes puff up and are golden brown on both sides, then turn off the heat and transfer them to a plate to drain the oil.
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Inject the filling into the cakes
Finally, use chopsticks to poke a small hole in the side of each cake, then inject the taro filling into the cake. Continue this process until all the fried cakes are filled.
Tip: To avoid breaking the fried cakes, do not overfill them!
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Final Product
The taro-filled donuts are puffed up with a shiny brown exterior that makes you want to take a bite right away.
Hot donuts with a soft and chewy outer layer combined with rich and nutty taro filling. Oh, serving this dish to the family is just “the best”!
With the article on TasteVN, we have brought you the recipe for making taro-filled pancakes that is delicious and rich, which everyone will love. We hope that the recipe above will be really helpful for everyone!
