Fried Taro Stuffed Cookie Recipe

Does anybody else's mom just come up with the most random recipes on a Tuesday night? Because that is always my mom. Today we're making my mom's fried stuffed taro cookies. It's basically like this crispy fried quadruple stuffed Oreo except it's filled with taro and my mouth is watering right now. Just like the sweet potato mochi recipe, the first thing you want to do is peel and cut your taro into chunks and then steam it for about 15 to 20 minutes or until it's tender. And then you want to transfer it into a bowl. Now I tried to measure everything as accurately as possible, but you guys know how things go in Asian households. So I'll keep all the measurements in the description box. But basically, we transfer the taro into the bowl and then added about two to three tablespoons of sugar, one tablespoon of unsalted butter and two to three tablespoons of condensed milk. Then we mashed everything together until we got a smooth paste. And you can probably use a food processor, but we did it by hand because we like a few chunks of taro. Now this is the part where you could go crazy. When you start forming these into small balls, then you want to sandwich them between two Shanghai crackers. And now you can also use whatever crackers you want. These crackers are just found at any Asian market. I think we found these at 99 Ranch. And you could also eat it like this, but if you're a big back like me, we're gonna take it one step further. Now because we did this like 7 PM at night, we whipped up a really simple quick flour and water batter, but if you want it extra crispy, then you want to use tempura batter instead. Once you got your batter, you want to coat each cookie in the batter and then fry it in about 375 degrees neutral oil until it's golden brown and crispy. And there you have it. It's super simple, but it's absolutely delicious, crispy on the outside, creamy sweet taro on the inside. Enjoy!