-100g dried mung beans (peeled and split)
-300g taro
-100g shortening
-125g wheat starch
-80g boiling water
-1 shy tsp baking ammonia

*Rinse and soak mung beans in water for a few hours to “rehydrate”. Peel taro and chop taro. Steam taro and mung beans until tender mash into a smooth paste. Stir boiling water into wheat starch, and let rest until cool enough to handle. Finally, knead everything together to create a smooth dough.

-1 Chinese sausage
-1/4 cups each: shrimp, ground pork, bamboo shoots, cha siu (Chinese bbq pork)
-3-4 shitake mushrooms
-1/3 tsp 5 spice powder
-1/2 tsp ground pepper
-1/2 sesame oil
-dash of soy sauce
-pinch of salt

*Soak mushrooms in warm water until tender. Chop mushrooms, shrimp, bamboo shoots, sausage, cha siu into small pieces. Stir fry all the ingredients for about 5 mins over high heat.

Wrapping and Frying:
Divide dough into 20 pieces. Wrap a tsp of filling in a portion of dough. Repeat same process for the rest of the dough and filling. Deep fry the puffs in oil temp. of 200’C or 390’F. Remove when golden and puffy. Serve hot.


The most important factor when making these puff is the oil temp. in which you fry the puffs. If the temp. is too low the puffs will “dissolve” in the oil.

Comments (17)

On 2:35 PM , SeaDragon said...

I see you have perfected the art of making Taro Puffs, great job!

On 12:03 AM , hoangtam/tt said...

practice makes perfect ;))

On 10:27 AM , Anonymous said...

wow tt, very nice taro puffs. A must try recipe.

You have a great blog too.


On 1:03 PM , Anonymous said...

Is wheat starch the same as wheat flour? I asked this because some packaging say wheat flour but the ingredient is wheat starch. They're confusing me. Thanks.

On 1:40 PM , hoangtam/tt said...

no wheat starch is not the same as wheat flour. Wheat starch is made from wheat flour.

On 6:47 AM , Anonymous said...

Hi tt,
I saw a recipe similar to this from my cookbooks, only they used cornstarch instead of wheatstarch, and ommitted the mung beans. Have you tried it with cornstarch before, or know what difference that makes?

On 9:06 AM , Anonymous said...

hello bro Hoang tam do you have this recipe in Viet??? thanks !!!

On 4:30 PM , hoangtam/tt said...

yes, it's posted in's cooking forum.

On 5:03 PM , Anonymous said...

Can I subsitute dried mung bean by mung bean powder ? If so, should the quantity be the same ? What do you mean by "shy" tsp of banking ammonia ? A pinch or 1 full tsp ?

On 9:45 PM , hoangtam/tt said...

read this:

think logically and just do it.

On 7:47 AM , Anonymous said...

What does the baking amnomia do to this taro puffs? I have tried the restaurant ones and some smell "khai". Also, should I mix the baking amnomia in with the wheat starch before adding in the hot water?


On 1:02 PM , hoangtam/tt said...


the recipe doesn't say to mix ammonia with wheat starch before adding in the hot water. So, no.

google baking ammonia and you'll see what it's used for.

On 12:16 PM , Anonymous said...

Hi TT,

Your recipe asks for baking ammonia. I read your directions but nowhere in there do you tell us when to add in the 1 tsp. baking ammonia.


On 1:06 PM , hoangtam/tt said...


the recipe says "knead everything together to create a smooth dough".

On 12:14 AM , Anonymous said...

Hi anh Hoangtam, is the shortening important to the puffs ? I've tried the recipe without shortening (i used a little bit oil instead)and the taste was good, but no puffiness appeared :-( Is it b/c no shortening ? Thanks in advance.


On 10:05 PM , Anonymous said...

Anyone knows where I can find
ammonium bicarbonate in Portland, OR. I went to Funbon, Hong Phat,
Trung duong-Pacfic & could not find it.

On 9:27 PM , Anonymous said...

You can find
ammonium bicarbonate on line,