Coconut Milk Taro Balls

Coconut Milk Taro Balls

1. Pumpkin and purple sweet potato steamed on the pot

2. Put sago in a pot of boiling water and boil, turn off the heat and simmer for ten minutes. After stirring evenly, turn on the fire again and simmer for ten minutes. Repeat this twice or three times until the sago has no white hearts.

3. Remove the cooked sago and set aside after two times of ice water

4. Take out the steamed pumpkin and purple sweet potato to cool thoroughly

5. Press the pumpkin purple sweet potato into a puree with the back of a spoon

6. Add appropriate amount of tapioca flour and knead it into a dough

7. Knead the pumpkin and purple potato balls and set aside

8. Roll the cassava dough into small rounds for later use, the same way for purple sweet potatoes

9. Boil a pot of water, and the water will bubble up

10. Put in the pumpkin balls and cook (the purple sweet potato will be cooked later, because the purple sweet potato will fade)

11. After putting the balls in, shake the pot gently to avoid sticking to the pot and cook on low heat

12. Continue cooking for five minutes until the balls are all floating

13. Take out the boiled yuanzi in ice water, then drain the water, put it in a bowl, and match with sago (purple potato yuanzi is cooked in the same way)

14. Pour in iced coconut milk, sprinkle a little sugar, and you're ready

Tips:

Coconut milk is chilled in advance, and it tastes better. Or add some fruit or smoothies.