Colorful Vegetable Taro Balls

Name: Colorful Vegetable Taro Balls
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Sweet potato; 190g Cassava flour; 150g Purple Sweet Potato; 100g spinach; 10g Tortoise paste powder; Some milk; Some condensed milk; Some Sago

by Qiaochu Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

In the hot and humid summer, people will easily feel fatigue and appetite. When choosing a cool summer drink, don’t completely ignore your body for your appetite. It is a good choice if you add some traditional Chinese medicine ingredients to cool the cold drink. Adding some well-known ingredients such as tortoise paste and tapioca flour, this colorful vegetable taro ball is not only delicious, but also good for cooling off the heat. Adding sago, condensed milk and milk gives it a creamy taste. Ingredients such as sweet potato, purple potato and spinach can also replenish the body's energy well. Put it in the cup, and the colorful and multi-colored appearance is really appetizing. A cup of this colorful vegetable taro ball in summer is really a proper enjoyment. of.

Ingredients

Colorful Vegetable Taro Balls

1. material:
Sweet potato: 150g, cassava flour: 80g, purple sweet potato: 150g, cassava flour: 40g, spinach: 100g, cassava flour: 70g, tortoiseshell paste powder: 10g, milk: moderate amount, condensed milk: moderate amount, western Rice: moderate amount

2. First take a small amount of warm water and pour it into the Guiling paste powder to make a paste

3. Add another 200 grams and start mixing

4. Reheat and bring to a boil. After cooling down, the tortoise gel will be ready for use

5. Then wrap the sweet potatoes and purple potatoes in tin foil and steam them

6. Use a sieve to filter out the mashed sweet potatoes and purple potatoes

7. Add 80 grams of cassava flour to the sweet potato mash and mix to form a dough, and add 40 grams of cassava flour to the purple potato flour and mix to form a dough.

8. Bring the water to a boil, and boil the spinach in the water.

9. Take out the spinach the same way, strain out the spinach puree

10. Add 70 grams of tapioca flour to the spinach puree and mix evenly into a dough

11. The three colors of dough are ready for use after forming a dough

12. Take a small part of the dough and knead it into thin strips, and cut into small pieces with a knife

13. After everything is cut, boil the water and put it in the water and cook until it is bleached. Put the boiled taro balls in cold water for later use.

14. Cut the tortoise shell jelly made before into small pieces

15. Cook the sago and set aside

16. Finally, put the cooked taro balls, tortoise shell paste, and sago into the cup, and pour the milk and condensed milk into the cup to taste.

Tips:
1. It is best to have a grinder at home to mash the vegetables into puree
2. If you want the taro balls to have a sweet taste, you can add a little sugar to the vegetable puree and mix well, then add tapioca flour and mix into a ball.
3. Put the cooked taro balls in cold boiled water, it will be more Q