Assorted Milk Taro Balls

Name: Assorted Milk Taro Balls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300ml milk; 100g pumpkin; 100g taro; 100g Purple Sweet Potato; 100g Sweet potato; 500g Cassava flour; Some Assorted dried nuts; Some Sugar

by Niu Ma Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Thank you Mei Meijie for trying the ingredients. This time I used Shandong taro. The even-sized taro is very beautiful in shape. Today, I will use it to make a favorite taro ball of the season. If you like it, you can also refer to it. The ingredients of taro balls are different for everyone. This is because the ingredients in different places are different, and their water content is completely different. Therefore, when adding cassava flour, let's add it slowly and knead until the taro balls are smooth and not sticky. hand.
For the following coarse grains, the ingredients in the ingredients are all based on the weight after steaming and before mixing.

Ingredients

Assorted Milk Taro Balls

1. Prepare the ingredients used.

2. Wash the taro, purple sweet potato, and sweet potato into the steamer.

3. Wash the pumpkin and put it in a steamer, and steam until the ingredients are cooked and glutinous.

4. Let the coarse grains cool slightly, peel them, crush them, and mix in the tapioca flour.

5. Similarly to other ingredients, stir in tapioca flour and knead until smooth.

6. The picture shows the kneaded dough, which is taro, sweet potato, pumpkin, and purple sweet potato.

7. Knead the dough into a slender shape, and add an appropriate amount of tapioca flour and sprinkle it on the outside.

8. Sprinkle some tapioca flour on the taro balls to prevent stickiness.

9. Knead and cut several different round zirconias for later use, put the extra in a fresh-keeping bag and freeze for storage.

10. Add water to the pot to boil, and put the cut rounds into the pot.

11. Cook until it floats to control the water out of the pot.

12. Prepare another cold milk and pour it into the bowl.

13. Put the boiled taro balls into the milk, then add the right amount of sugar and assorted nuts.

Tips:
The ratio of the flour and the ingredients for making this kind of Chinese noodles is very flexible, and the moisture content of the ingredients varies in different regions. How much is dry or wet, should be added or reduced according to the actual situation. For this kind of ingredients, my personal opinion is to start with a small amount, generally 100 grams of ingredients are used to make flour, and gradually add tapioca flour until the dough is sticky and not sticky. Remember that tapioca flour is slowly added or slightly adjusted according to the existing recipe. This is the key.