Ingredients

The following ingredients have 4 Servings
  • 6 salted egg yolk
  • 1 teaspoon rice wine
  • 500 g taro (steamed)
  • 50 g corn starch
  • 80 g sugar
  • 1/4 teaspoon salt
  • 2 Tablespoon coconut oil

Instruction

  • Coat the egg yolk with rice wine and let sit for 10 minutes. Put the egg yolks in a shallow bake ware and air fry at 380F (190C) for about 3-4 minutes.
  • Put all other ingredients in a mixing bowl. Mush and mix all ingredients until the texture is dough like and without lumps. Alternatively, a food processor can be used as well.
  • When done, divide this taro dough into 6 equal portions and roll them into round balls. Flatten each ball and put an egg yolk in the middle. Wrap the dough around the egg yolk and roll it into a ball again, making sure there are no cracks or opening.
  • Line the fryer basket with grill mat or a lightly greased aluminum foil.
  • Place the taro balls inside the fryer basket. Air fry at 380F (190C) for 8-10 minutes, shake the basket once in the middle, until the surface is golden brown.