Taro flower patties, or Bánh xếp khoai môn, are a beloved vegetarian dish, particularly popular during the Vietnamese Tet holiday. These savory little pastries offer a delightful contrast of textures – the tender, slightly sweet taro filling encased in a crisp, golden-brown shell. Their delicate flavor profile, enhanced by aromatic herbs and spices, makes them a perfect appetizer or snack, equally enjoyable hot or cold. They represent a cherished tradition, bringing families together around a shared culinary experience. The subtle sweetness of the taro pairs beautifully with the savory notes of the batter, creating a balanced and unforgettable taste.
Beyond their deliciousness, taro flower patties are surprisingly easy to make. Ready to experience the joy of creating these delightful treats? Let's dive into the step-by-step instructions to craft your own batch of these irresistible taro flower patties.
Tools Needed
- Steamer
- Knife
- Cutting board
- Large bowl
- Frying pan
- Ladle
- Absorbent paper
Ingredients
- Steamed and mashed taro
- Raw taro
- Wood ear mushrooms (or crispy fried taro, snow fungus)
- Carrots
- Sugar: 1 teaspoon
- Vegetarian seasoning: 1 teaspoon
- Crispy fried flour: 30g
- Roasted peanuts (or peanut butter, roasted sesame seeds): 1 tablespoon
- Cooking oil
- Chili sauce or tomato sauce
Step-by-Step Instructions
Step 1. Prepare the Taro and Filling
- Steam and mash taro. Prepare raw taro, wood ear mushrooms (soaked and boiled for 2 minutes), and carrots.
- Finely chop the wood ear mushrooms.
- In a large bowl, combine chopped mushrooms, mashed taro, sugar, vegetarian seasoning, fried flour, and crushed roasted peanuts. Mix well until soft.
Step 2. Shape and Fill the Taro Petals
- Cut raw taro into petal shapes (2cm thick, 8cm long, or adjust to preference). Cut each petal in half to create two pieces.
- Stuff the taro filling into the raw taro petals, pressing tightly to secure. Avoid overfilling.
Step 3. Fry the Taro Patties
- Heat cooking oil in a frying pan. Fry the taro patties over medium-low heat until golden brown, turning occasionally.
- Remove the patties and place them on absorbent paper to drain excess oil.
Step 4. Serve and Enjoy
- Arrange the fried taro flower patties on a serving plate with lettuce, carrot flowers, and your choice of dipping sauce (chili or tomato sauce).
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For harder patties, use steamed and mashed mung beans in place of or in addition to the taro.
- Don't overfill the patties; they will puff up during frying.
- This dish is best enjoyed fresh.
- If you don't like taro, you can substitute tofu.
Nutrition
- Calories: 250-350
- Fat: 10-15g
- Carbs: 40-50g
- Protein: 3-5g
FAQs
1. Can I substitute the taro?
While taro provides the best flavor and texture, you can try substituting with sweet potato or yam. Keep in mind the taste will be slightly different.
2. How long can I store leftover patties?
Store leftover patties in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently before serving.
3. What can I serve with taro flower patties?
They're delicious on their own, but also pair well with dipping sauces like nuoc cham (Vietnamese dipping sauce) or sweet chili sauce. They can also be served alongside other Tet dishes.
Making taro flower patties is a rewarding experience, bringing the vibrant flavors of Tet to your kitchen. These delightful treats are a perfect addition to your holiday celebrations or any time you crave a delicious and easy vegetarian dish. Enjoy the delicious results and the satisfying feeling of creating a piece of Vietnamese culinary tradition!