Taro cake (Khoai mon le pho)

 

The key points of this cake are:

• A soft and smooth green-bean filling: to have this, you must soak and simmer the beans for a couple of hours, until they become soft and easy to mash, but at the same time they must not be too soggy so that when you hold them in hands, you can mold them into firm balls.
• A thick and flexible coat: the coat of this cake is made of taro and sweet potato. These two were boiled/ steamed and then mashed and mixed with  grinded sticky rice flour (bot nep). The portion of flour is important because if it is too much, your cake will not have taro smell, and if it is too little, you cannot form a coat outside the filling.