The filling for this taro paste puff is made with fresh taro. This filling has a light purple colour, very creamy and has a rich taro fragrance.

CHINESE VERSION: 甜芋泥角

Sweet Taro Paste Puff

 

Sweet Taro Paste Puff | MyKitchen101en

Yields: 10 pcs

Ingredients for taro paste filling: (Yields: 300 g)

  • 220 g taro (diced)
  • 2 pcs pandan leaves
  • 70 g fine sugar
  • 1/16 tsp fine salt
  • 1 tbsp cooking oil
  • 3 tbsps water

Ingredients for dough: (Yields: 300 g)

  • 180 g plain flour
  • 1/4 tsp fine salt
  • 65 g margarine
  • 50 g plain water
  • 1 tsp cooking oil

Preparing taro paste filling:

1 Steam taro for 20 minutes.

2 Combine sugar, salt, oil and water in a sauce pot, cook until sugar has melted. Add in steamed taro, mash into paste, cook over medium-low heat until the liquid is drying up. Set aside to cool.

 

3 Divide filling into 10 portions (30 g each).

Preparing dough for puff skin:

1 Mix together plain flour and salt, then rub margarine into flour mixture.

2 Add in water, knead until a dough is formed. Add in cooking oil, knead until well blended.

3 Divide dough into 10 portions (30 g each), cover with cling wrap, rest for 10 minutes.

 

Making Taro Paste Puff:

1 Flatten dough into oblong shape with rolling pin, top with taro paste filling, fold into half, seal and pleat the edges.

2 Preheat 700 ml of cooking oil to 170°C/340°F, turn to medium heat, deep-fry taro paste puffs until golden brown.

3 Put fried taro puffs on a strainer ladle to drain off the oil.

4 Allow the puffs to slightly cool down before serving.