Purple Rice Taro Cheese Pancake Sandwich

🧾 Ingredients:

Batter:

• 130g low-gluten flour

• 180g milk

• 2g yeast

• 15g sugar

• 1 egg

Filling:

• Steamed purple rice (tossed with coconut oil)

• Mozzarella cheese

• Taro paste (made from mashed steamed Lipu taro and purple sweet potato)

🥣 Instructions:

1. Make the Batter:
   In a mixing bowl, combine 130g low-gluten flour, 180g milk, 2g yeast, 15g sugar, and 1 egg. Stir until smooth.

2. Fermentation:
   Cover the batter with plastic wrap and let it ferment at room temperature for 1 hour until bubbly.

3. Pan-Frying:
   Lightly grease a non-stick pan and pour in the batter. Keep the heat low and fry until fish-eye bubbles appear densely across the surface and the bottom turns golden with a spiderweb-like pattern.

4. Add Filling:
   On one side of the pancake, layer steamed purple rice, mozzarella cheese, and taro paste.

5. Fold and Cook:
   Fold the pancake in half while hot to seal the fillings using the melted cheese. Cook slightly more if needed to ensure the crust is golden.

6. Cut and Serve:
   Slice into triangles or halves for serving. Enjoy warm for gooey textures or refrigerate for a chewy, ice cream-like center.

💡 Tips & Variations:

• Creative Layers: Add a spoonful of condensed milk or honey for a dessert-style upgrade.

• Savory Twist: Swap taro and cheese with pork floss and salted egg yolk.

• Health Hack: Replace cake flour with whole wheat flour and opt for low-fat cheese for a lighter bite.

• Presentation Tip: Serve on a clean white plate or with parchment paper for a trendy cafe-style look.