👨‍🍳 作り方

1. 1

   Clean and cut the taro into pieces. Boil until tender, ensuring not to overcook to avoid mushiness.

   💡 プロのコツ: Taro should be easily pierced with a fork.
2. 2

   Grind or mash the boiled taro until smooth, forming a dough-like mixture. Stir in the sugar and flour.

   💡 プロのコツ: A food processor can be used for a smoother consistency.
3. 3

   Form the taro mixture into oblong-shaped pieces, similar to small sea cucumbers.

   💡 プロのコツ: Lightly wet your hands to prevent sticking.
4. 4

   Gently warm the coconut sap syrup in a pan, stirring constantly until it thickens slightly. It will thicken further as it cools.

5. 5

   Dip or roll the taro dumplings into the warm syrup until fully coated and glossy.

   💡 プロのコツ: Work in batches to ensure even coating.
6. 6

   Serve the Pihlohlo Mwehng warm or at room temperature.

   💡 プロのコツ: This dessert can be stored in an airtight container for a few days.