Crispy Taro Balls

Name: Crispy Taro Balls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Small taro; 200g Sticky rice; 100g Glutinous rice flour; Some Peanut oil; 5g salt; 30g Chives; 2g Five spice powder; 2g Chili powder

by sourcehe

5.0 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Crispy taro balls are one of my favorite snacks, and they can also be used for afternoon tea. With one bite, the outer skin is crunchy and the taro powder inside is rich in taste and endless aftertaste. Low-priced afternoon tea, you can't listen to it-crispy taro balls.
The ingredients are affordable and common people, just small taro, sticky rice flour, glutinous rice flour, salt, five-spice powder, chili powder, chives, etc. make crispy taro balls.
Taro is rich in nutritional value, close to potatoes, but does not contain solanine, which is easy to digest food. Taro is rich in minerals and has a high fluorine content. It can clean teeth and prevent caries and protect the left and right sides of the teeth. Rich in vitamins, it can enhance human immunity. "

Ingredients

Crispy Taro Balls

1. Prepare ingredients, small taro, sticky rice flour, glutinous rice flour, chives, chili powder, five-spice powder, etc.;

2. Put the small taro in the pot, add appropriate amount of water, and cook; PS: The water should cover the small taro.

3. Cooked small taro, peeled and let cool;

4. Mashed peeled taro;

5. Add sticky rice flour, glutinous rice flour, five-spice powder, chili powder, salt, chives, etc. and mix well;

6. Take an appropriate amount and knead into small balls of uniform size;

7. Pour an appropriate amount of oil into the pot, the oil temperature reaches about 130 degrees, and put in the made taro balls;

8. Deep fry until golden brown, evenly in the middle to avoid too much and uneven fry;

9. Take it out and blot the excess oil with absorbent paper.

Tips:
1. The water used to cook the taro should cover the taro;
2. Skewer the taro with chopsticks, indicating that it is cooked;
3. Taro should be delicious if you choose flour;
4. The ratio of sticky rice flour to glutinous rice should be moderate, so that it is crispy and not hard.