Savory Taro Pancakes
Chewy, golden pancakes made with glutinous rice and tender taro. The rice and taro are cooked together until soft, then mashed into a cohesive dough and pan-fried until crisp on the outside.
Story
These crispy taro pancakes are a beloved snack in Taiwanese cuisine. The secret lies in mashing the cooked rice and taro into a sticky dough that holds together beautifully when pan-fried.
Ingredients
taro root
300g, peeled and cut into 2cm cubes
glutinous rice
200g, rinsed
lard or vegetable oil
2 tablespoons, plus more for frying
salt
1/2 teaspoon
water
300ml
Instructions
1
Cook rice and taro
Place the glutinous rice and taro cubes into a rice cooker. Add salt, lard, and water. Cook on the regular rice setting until completely tender, about 25 minutes.
2
Mash into dough
Transfer the cooked mixture to a large bowl. Use a potato masher or the end of a rolling pin to mash until you have a sticky, cohesive dough. The texture should hold together when pressed.
3
Form patties
Lightly grease your hands with oil. Take about 2 tablespoons of the dough and shape it into a flat round pancake about 1cm thick. Repeat with remaining dough.
4
Pan-fry pancakes
Heat a thin layer of oil in a non-stick skillet over medium heat. Add the patties and cook for 3-4 minutes per side until golden brown and crisp on the edges. Serve hot.
