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My god, these are incredible! I've made them 3 times in as many weeks. I'd grown happily accustomed to the taro ones at my go-to dim sum place, and I loved them dearly, but these have such a wonderful springy texture, different from the more grainy taro. I will confess to having slices even before they are fried (so delicious). But the wonderful crispy crunch if I can wait 'til they get fried! Ms. Nguyen I kind of have a kitchen crush on you! I'm thinking my beau might very well be wrapping up your books for me as holiday presents!
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Andiwasall is now following The Typepad Team
Dec 17, 2009