TARO PUFF RECIPE RECIPES
BAKED TARO PUFFS RECIPE - FOOD.COM
A lower-fat version of the deep fried puffs. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F Using 1 tablespoon of the butter, butter two muffin pans with 1 3/4-inch cups.
- Sift flour with baking powder and salt. Work flour mixture into mashed taro. Shape into 1-inch balls and place in prepared pans.
- Press pieces of remaining butter into the top of each ball. Bake for 10 to 15 minutes or until puffy and brown.
- Serve immediately.
Nutrition Facts : Calories 436, FatContent 23.5, SaturatedFatContent 14.7, CholesterolContent 61, SodiumContent 1701.3, CarbohydrateContent 52.5, FiberContent 5.1, SugarContent 0.5, ProteinContent 5
DEEP FRIED TARO/YAM PUFFS RECIPE - DEEP-FRIED.FOOD.COM
I found this on line as requested for Chef Howie.These are served when having Dim Sum! FRIED YAM PUFFS - EPOK-EPOK KELADI Deep Fried Woo Kok taro = taro root = dasheen = coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh sweet potato, yam . I did a mixture of yam and taro root. Taro has a brownish hairy skin with a white flesh with purple specks while yam has a brownish skin and white crisp flesh.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 24 puffs, 12 serving(s)
Number Of Ingredients 25
Steps:
- Wash taro and yam skin then pat dry, peel off skin, use towel to wipe any slime -- to prevent this do not wash after peeling) -yam to steam and mashed. Mix and stir wheat starch and water till you have a texture like thick glue, so control the hot water as you go along. Mix in shortening, sugar, salt, five spice, sesame oil and pepper. Divide into 24 balls and flatten set aside.
- For the filling, heat up 2 Tb oil and saute scallion and garlic till fragrant. Add diced meat, prawns, and mushrooms and stir fry 2 minutes. Add green peas and seasoning (the last of the ingredients except for the oil). Cook till thick and almost dry.
- Dish and leave to cool. Distribute evenly among the flattened pastry. Enclose the the filling and shape into puffs.
- Heat up oil and deep fry puffs on the ladle to prevent sticking to the bottom of wok and cause tearing to the tender puffs.
- Fry till golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 971.5, FatContent 98.6, SaturatedFatContent 13.4, CholesterolContent 21.9, SodiumContent 358, CarbohydrateContent 19.3, FiberContent 2.7, SugarContent 1.9, ProteinContent 5.7
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Total Time 60 minutes
Category Appetizer, Snack
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DEEP FRIED TARO/YAM PUFFS RECIPE - DEEP-FRIED.FOOD.COM
I found this on line as requested for Chef Howie.These are served when having Dim Sum! FRIED YAM PUFFS - EPOK-EPOK KELADI Deep Fried Woo Kok
taro = taro root = dasheen = coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh sweet potato, yam . I did a mixture of yam and taro root. Taro has a brownish hairy skin with a white flesh with purple specks while yam has a brownish skin and white crisp flesh.
From food.com
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Calories 971.5 per serving
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Total Time 50 minutes
Calories 971.5 per serving
- Fry till golden brown. Drain on paper towels and serve hot.
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Reviews 4.6
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Category Dinner
Cuisine North America, Mexican
Calories 574 calories per serving
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