6 Serves
92 Mins
Peel and dice the taro root, then boil until tender. Drain well and mash until smooth using a potato masher.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
2781 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
3755 mg / 1,250 mgPotassium
465 mg / 4,700 mgSodium
2944 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
17 g / 50 gSaturated Fat
11 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
77 gAlcohol
0 g
Preheat your oven to 175°C and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the mashed taro and egg to the butter mixture, beating until well combined.
Sift in the flour and baking powder, folding gently until a soft dough forms.
Shape the dough into small balls and place them on the prepared baking sheet.
Bake for 25-30 minutes until golden brown, then transfer to a wire rack to cool.
5
g44
g11
g
American