The filling for this taro paste puff is made with fresh taro. This filling has a light purple color, is very creamy, and has a rich taro fragrance.
The crust of these sweet puffs is similar to curry puffs. Check them out as well.
CHINESE VERSION: 甜芋泥角
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Sweet Taro Paste Puff | MyKitchen101en
Yields: 10 pcs
Ingredients:
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
- ¼ tsp fine salt
- 65 g margarine
- 50 g plain water
- 1 tsp cooking oil
Preparing taro paste filling:
1 Steam taro for 20 minutes.
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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).
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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.
Sweet Taro Paste Puff
The filling for this taro paste puff is made with fresh taro. This filling has a light purple color, is very creamy, and has a rich taro fragrance.
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
For dough: (Yields: 300 g)
- 180 g plain flour
- ¼ tsp fine salt
- 65 g margarine
- 50 g plain water
- 1 tsp cooking oil
Preparing taro paste filling:
Steam taro for 20 minutes.
- 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.
Divide filling into 10 portions (30 g each).
Preparing dough for puff skin:
Mix together plain flour and salt, then rub margarine into flour mixture.
Add in water, knead until a dough is formed. Add in cooking oil, knead until well blended.
Divide dough into 10 portions (30 g each), cover with cling wrap, rest for 10 minutes.
Making Taro Paste Puff:
- Flatten dough into oblong shape with rolling pin, top with taro paste filling, fold into half, seal and pleat the edges.
Preheat 700 ml of cooking oil to 170°C/340°F, turn to medium heat, deep-fry taro paste puffs until golden brown.
Put fried taro puffs on a strainer ladle to drain off the oil.
This recipe yields a 10 pieces of taro puffs.
The nutritional value for reference is for 1 piece of taro puff.
