As a promise to my dear friend, to teach her this traditional Taiwan pastry, where they not only eat it all year round but also give out to friends and relatives during Mid-Autumn Festival.
The purple one its taro pastry with taro filling; the green one its green tea pastry with red bean filling.
Its fairly simple once you got the trick and technique… pitty there aren’t any salted egg yolk available, else it could balance the sweetness of the filling with the pastry.
Looking at this, jus reminds me how many of these I have made one time to distribute…
updated on 3rd Feb 10 with receipe, sorry if its in chinese.
adapted from 老店餅鋪 – 顏金滿
芋泥 600g 30g/個 (如果弄抹茶﹐就用抹茶豆沙/紅豆沙代替)
麻糬 200g 10g/個 (可不加)