Taro mashed mochi and meat floss box cake

Ingredients

• Small four roll cake 1 plate (28*28cm)
• [Taro Layer] Taro 400g
• Fine sugar 40g
• Butter 30g
• Whip cream 50g
• [Mochi layer] Glutinous rice flour 100g
• Cornstarch 30g
• Pure milk 170g
• Fine sugar 30g
• Butter 15g
• [Floss Layer]Floss 100g
• Mayonnaise (or salad dressing) Appropriate amount

Steps

1. Bake a plate of small four rolls. The recipe is in my last soy milk box cake. I won’t repeat it here.

2. Peel and slice the taro into slices and steam them thoroughly

3. Put it in a fresh-keeping bag and use a rolling pin to roll it into taro paste

4. Pour butter, cream, taro puree, and fine granulated sugar into a non-stick pan, stir-fry over low heat until the water is dry, and remove from the pan

5. Making mochi: Mix the mochi ingredients evenly, sift them once, cover with plastic wrap, and steam for 30 minutes until the mochi is solidified and cooked

6. After heating, add butter, wear anti-scald disposable gloves and knead evenly, knead the mochi

7. Cut the cake into pieces the same size as the box, and put a layer of cake on the bottom first

8. Then spread the taro paste evenly and flatten it with a spoon

9. Spread pork floss evenly on the taro paste

10. Spread an appropriate amount of mayonnaise (or salad dressing)

11. Then take a small piece of mochi, roll it thinly, and cover it on the meat floss

12. Finally, cover it with a layer of cake

13. Spread the pork floss evenly and squeeze in an appropriate amount of mayonnaise

14. Done~

15. There is no need to refrigerate the mochi. If it is refrigerated, the mochi will become hard. Just heat it a little and the mochi will become soft when eating.

Tips

1. The method of making small four rolls is in the recipe steps of the previous [Soy Milk Box]~~