Of which 0.5 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Unsaturated fat (olive oil)
Allergens egg
Taro rolls
A chewy texture and a mild flavor, best while still warm.
Ingredients
- 1½ cups taro (inhame), cooked and mashed, well drained (225 g / 8 oz)
- 1 cup sweet cassava starch, polvilho doce (120 g / 4 oz)
- ½ cup rice flour (60 g / 2 oz)
- 1 egg (50 g / 1¾ oz)
- 3 tbsp olive oil (42 g / 1½ oz)
- 1 tsp salt (6 g)
- 1 tsp baking powder (4 g)
- olive oil, for greasing — for your hands and for brushing
Method
- Preheat the oven to 180 °C (350 °F).
- Mix the mashed taro (cold), the egg and the olive oil.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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