Have always been a big advocate of sugar-free, oil-free whole wheat grains, etc., and my own randomly drummed up pie to eat while it’s hot.
lit. taro in Lippo
low gluten flour
|cumulative or non-cumulative|
How to Make Low-Fat Mixed Taro Mash Cheese Pie (Consume Cheese Slices)
Cut and steam Lippo taro and mash it with some milk. You can add some low gluten flour to it. But then I found out that it can be kneaded without the flour, but it’s softer with it. I steamed them in a rice cooker. You can also cook some red beans along with the bottom layer. Mix the cooked red beans with the taro paste and knead together.
Take a piece of mashed taro and spread it out.
Take out the cheese slices, I use the kind of cheese slices I have at home and they pop even when heated. It’s even better with marinara cheese.
Add cheese according to the size of the mashed taro, then roll it into a ball and press it into a cake.
Top with sesame seeds or melon seeds, it smells good.
Brush the pan with a little water and fry them straight away, or you can also brush them with a little oil for more flavor, or if you don’t want oil you can just heat them in the pan until they are darker on both sides.
Eat it while it’s hot, it’s sweet, the cheese is a little tart, and the sesame seeds are tangy. The next day, you can also heat it up in the microwave.
The version with red beans and flour is tasty even when cold.