Taro Rice Cake (กะลอจี๊เผือก)

1.Cut the taro into small pieces and steam until fully cooked, about 8 minutes.

2.Mix the glutinous rice flour, tapioca starch, and salt together. Add the hot steamed taro and mash it with a potato masher or the back of a fork until it forms small pieces. Gradually add the coconut milk, mixing in small amounts at a time, and knead the mixture. Adjust consistency with water until the texture is smooth and similar to playdough. Divide the dough into 100 g portions and shape each portion into a flat, round ball.

3.Bring a pot of water to a boil and cook the taro cake for 5 minutes. Remove and place them in a bowl of cold water for about 5 minutes to cool down. While the rice cake are cooling, grind the white sesame seeds, black sesame seeds, and peanuts until slightly broken. Mix in the sugar and salt until well combined.

4.Heat rice bran oil to 180°C. Pat the rice cake dry and fry them until the outer skin becomes crispy, about 5 minutes. Remove and let them rest for about 30 seconds. Then, use scissors to cut the rice cake into the sugar mixture and toss until well coated. Serve warm or at room temperature.