Taro sheaf
Recipe credit from the delicious pimmy box. We use half the recipe.
Part A (Liquid and Flour Section)
• Yolk (No. 0): 4 eggs (if using No. 2, use 4 and a half eggs, or about 80-90 grams)
• Coconut milk: 52 grams
• Coconut water: 52 grams
• Corn oil: 63 grams
• Cake flour: 80 grams
• Corn flour: 10 grams
• Boiled or steamed taro cooked: 70 grams
• baking powder: 1 / 2 teaspoon
• Salt: 1 / 8 teaspoon (about 1 handful)
Part B (Meringue Egg White)
• Egg white (No. 0): 4 eggs
• icing sugar: 105 g (or about 95 g fine ground sugar if less sweet is preferred)
• Cream of Tartar: 1 / 4 teaspoon
Part C (Topping)
• Soft Coconut Texture: Quantity as Like
⚠️ Caution to make half a recipe:
1. Egg measurement: If you need "half egg," you recommend hammering the egg in a bowl, beat it well, and then weigh it in half.
2. Baking: When the amount is less, the baking time may be slightly shorter than the original recipe. Notice the color of the cake and use a toothpick to check the ripeness.
3. Mixing: In the example, emphasize that use a hand muzzle to mix the A part until the dough is not granular. This step is very important to make the cake meat smooth.





































































