This is a traditional food to be eaten during mid-autumn festival (中秋节）. Usually goes together with 毛豆/shelled edaname.
- Small round taro - need to inspect to make sure there are no rotting/black/soft spots on the taro. There will often be taro with bad spots on them, so need to carefully inspect. Do not purchase taro with mold on it.
- Powdered sugar
- Soak in water. DO NOT SCRUB WITH YOUR HANDS, the skin of the taro will make your hands very itchy.
- Boil a large pot of water.
- Put small taro in pot and cover with lid. Boil with the skin on until a chopstick can easily poke through an entire taro.
- Drain water in a collander - the skin will no longer be irritating.
- Serve with a plate of powdered sugar on the side. Peel the skin off as you eat. As you peel, dip in the powdered sugar.
- Often, serve with boiled edaname on the side. For the edaname, cut off the two ends and boil with a bit of salt (optional).
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