Cut the peeled taro into thin slices.Steam to cook up the taro.Dice the pre-soaked dried bamboo shoots (筍乾).Diced the squid as well.Let's sauté the side ingredients until fragrant.
First, sauté the minced pork,followed by mushrooms, squid, and scallion.We now add corn kernels, dried bamboo shoots, and carrots.Further, add 2 spoonfuls of light soy sauce (生抽),a couple drops of fish sauce (魚露),a little salt,and a little pepper.Mash the steamed taro.We have to add the tapioca flour (木薯粉) while the taro is still hot.After the taro is mashed, add half the amount of tapioca flour.Knead it into a smooth and shiny dough.And then take a piece of it.Flour your hand to keep the dough from sticking to your fingers.Knead it into a thin round piece.
Add some fillings in the centre,and enclose it.A taro bun is done.Let's taste it.For taro buns prepared in this way, the skin is chewy and springy, with rich aroma of the taro.The fillings are fragrant too. The buns are very tasty.(✿ ◡‿◡) / Give it a try.I am a small horse ✿
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