Taro puffs is one of my favourite thing to eat at Yum Cha. Even though I am not a fan of the pork, I will make an exception for these puffs. And that is saying a lot, when I don't even make exception for sui mais. ( another steamed dumpling, like wontons that has pork). I would eat chicken or seafood dumplings and avoid the pork items whenever I go yumcha.
I have always been fascinated by the outer layer of these taro puffs. I would scratched my head in wonderment, "how do they make the puffs to look like honeycomb pastries?" It is so intricate! Like lace. What kind of sorcery is this? How do I do this magic?? I want this power!! :)
Then I discovered a recipe on YouTube, hahahahhah and low and behold, today I am trying that recipe. So here goes nothing. Please go to her blog for recipe ingredients. I have doubled the ingredients to make mine, because I am greedy :)
First, I made the charsiu meat fillings for the dumplings.
Then I steamed one whole taro and smashed it and mixed it with the wheat starch mixes and butter.
And then I pounded on it, like my life depended on it! And finally, fast forward a few steps ...you don't need me to show you a photo of me deep frying these, .....tada..... a deep fried Taro Puff!
Yumcha to me!! Happy happy dance!!!
Addictive and consuming - Jeroxie is a Melbourne & Sydney food blog In Australia that writes about her culinary experiences in and out of the kitchen.