Crispy Taro and Sweet Rice Cake Sandwiches
Golden fried sandwiches featuring tender taro slices layered around soft sweet rice cake. The combination creates a delightful contrast between the earthy taro and the chewy, slightly sweet rice cake, all encased in a crispy, golden batter.
Story
This dish transforms simple ingredients into something truly special. The key is slicing everything uniformly thin so the taro cooks through while the exterior achieves that irresistible crunch.
Ingredients
taro root
300g
sweet rice cake (nian gao)
200g
egg
1 large
crispy frying batter mix
100g
water
60ml (enough for yogurt consistency)
vegetable oil
for deep frying
Instructions
1
Prep the ingredients
Peel the taro and cut into thin, even slices about 3mm thick. Cut the sweet rice cake into slices slightly smaller than the taro pieces. The goal is to sandwich one piece of rice cake between two taro slices.
2
Make the batter
Crack the egg into a bowl and add the crispy fry batter mix. Pour in the water gradually, stirring until you achieve a smooth, yogurt-like consistency that coats a spoon nicely.
3
Assemble the sandwiches
Create your taro sandwiches by placing a slice of sweet rice cake between two taro slices. Press gently to hold them together. Repeat with remaining slices.
4
Fry until golden
Heat oil in a deep pan to about 320°F (160°C), or until a drop of batter sizzles immediately. Dip each sandwich into the batter, letting excess drip off, then carefully place in the oil. Fry for 3-4 minutes per side until golden brown and the taro is tender when pierced with a fork.
5
Serve hot
Remove from oil and drain on a paper towel-lined plate. Serve immediately while crispy. These pair wonderfully with a light tea or alongside a warm bowl of quinoa porridge for breakfast.
