Taiyaki

1. Wash, peel, and cut the Lipu taro into pieces, then steam over water until cooked.

2. Crush the taro chunks into a paste, mix them with white sugar and milk to make a taro milk filling (just suit your taste).

3. Cake powder ➕ milk ➕ Eggs, stir until battered.

4. Cut a small piece of butter and heat it into a liquid.

5. Use a brush to brush the inner wall of the heated (low heat) bream burning mold.

6. Scoop a spoonful of batter with a spoon and place it about 70% full on the bottom of the seabream roasting mold pot. Can't put too much, otherwise it will squeeze out like the first one I made.

7. Then add the prepared taro milk filling.

8. Then pour a layer of batter over the fish tail together.