Colorful Vegetable Taro Balls
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Ingredients: sweet potato: 150g, tapioca flour: 80g, purple sweet potato: 150g, potato flour: 40g, spinach: 100g, tapioca flour: 70g, tortoiseshell paste powder: 10g, milk: appropriate amount, condensed milk: appropriate amount , Sago: moderate amount
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Production: 1. First take a small amount of warm water and pour it into the Guiling paste powder to make a paste
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2. Add another 200 grams and start stirring evenly
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3. Reheat and bring to a boil. After cooling down, the tortoise gel will be ready for use
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4. Then wrap the sweet potatoes and purple potatoes in tin foil and steam them
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5. Use a sieve to filter out the mashed sweet potatoes and purple potatoes
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6. Add 80 grams of cassava flour to the mashed sweet potato and mix it evenly into a dough, and add 40 grams of cassava flour to the purple potato flour and mix it evenly into a dough.
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7. Boil the water and boil the spinach in the water.
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8. Take out the spinach in the same way and strain out the spinach puree
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9. Add 70 grams of tapioca flour to the spinach puree and mix evenly into a dough
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10. The dough of the three colors is ready for use after forming a dough
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11. Take a small part of the dough and knead it into thin strips, and cut into small pieces with a knife
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12. 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.
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13.Cut the tortoise-ling jelly made before into small pieces
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14. Cook the sago and set aside
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15. Finally, put the cooked taro balls, turtle paste, and sago into the cup, and pour the milk and condensed milk into the cup to taste.
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Finished
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Tips:
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
