Red bean and taro balls
1. In my formula, the ratio of cassava powder to each other's grains is 1:0.5, which can also be adjusted to 1.5:1. Of course, the more cassava powder, the more elastic the taste, and the taste of purple potato and sweet potato will weaken. Sugar is added to the sweet soup according to personal taste.2. If you want to refrigerate or freeze, sprinkle some tapioca powder on the surface to avoid agglomeration.3. Do not add materials after the cassava powder is boiled with hot water, so the failure rate is high.4. Put the cooked taro balls into cold boiled water to cool them, which will make them more elastic. Of course, if the time is not enough, this step can be omitted
Step 1 . Peel the sweet potato, purple potato and taro respectively, steam them in water (that is, when chopsticks can be easily inserted), and mash them while they are hot.
Step 2 . While it is still warm, add cassava powder to the three materials respectively and stir them together. Add powder bit by bit and knead it bit by bit. During the period, add a little water to knead it into a state that can be kneaded without sticking to your hands.
Step 3 . Sprinkle some ground flour and make the dough into strips
Step 4 . Cut the strip into small pieces (or twist the small pieces into a circle)
Step 5 . Boil the taro balls: add the taro balls after the water boils, gently stir them with a spoon for a few times, so that the taro balls do not stick to the pot. After the water is boiled, wait for the taro balls to float, and then cook for 1-2 minutes to pick them up. Purple potatoes should be boiled separately, otherwise they will cross color.
Step 6 . The sweet soup can be boiled with coconut milk, red bean soup or sago, or directly with rock sugar water. The cooked taro balls are first put into cold boiled water, and then taken out and put into the sweet soup. The cold storage and hot drink taste good!
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