Food Category

Taro Pastry

Taro pastry is originated in Dajia, Taichung, which is famous for high quality taro production. Taro pastry was created due to the overproduction of taro in 1987. A food producer developed a pastry with beautiful shades of lavender made by taro. Stewed with sugar and mashed in to tender paste, taro is favored for its elegant color and creamy texture. The biggest feature of taro pastry is the whirl pattern of the skin. Like a Suzhou style mooncake, taro pastry was wrapped in tender flaky skin. However, instead of wrapping the filling with plain surface, the wrapper of taro pastry revealed the rolled layers on the top.

About Taro Pastry Machine

KN300 can form stuffed foods into balls, bars and etc. It is suitable for pastries and bakery foods like, mooncake, pineapple cake, filled cookie, maamoul, etc. Also, KN300 is useful for making gluten-free foods like, mochi, tang yuan, crystal dumplings, etc. Additionally, KN300 can go with optional stainless steel accessories for meat, poultry and fish products. KN300 is a multipurpose encrusting machine for meatball, scotch egg, surimi ball, kibbeh/kubba, Knödel, cheese ball, arancini and etc. Suitable for stuffed fish ball, Coxinha, tapioca dumpling and har gow forming, KN300 can process sticky ingredients. For more information about taro pastry forming machine, please contact us via inquiry form or email.