Crystal Red Kidney Honey Bean Taro Balls
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the purple sweet potato.
2. Wash the sweet potatoes.
3. The purple sweet potato is peeled and cut into pieces and steamed in a steamer. Let cool and set aside.
4. Peel and cut sweet potatoes into a steamer, steam them, let cool and set aside.
5. Add sugar after letting cool.
6. Add 1:1 ratio of tapioca flour.
7. Purple sweet potato has little water, so you need to add milk and knead it until it doesn't touch your hands.
8. Cut into 0.5cm sections after rubbing into long strips. The taro balls will expand after they are cooked, so they should not be cut too large.
9. After the water boils, add the purple sweet potato taro balls to a boil, and then remove the cold water for later use. Purple potato taro balls will change color when heated, so they cannot be cooked at the same time as sweet potatoes.
10. Do the same with sweet potato taro balls.
11. White jelly.
12. Add 100 grams of white jelly to 280 grams of cold water and stir clockwise evenly without particles.
13. After 1800 grams of water is boiled, slowly pour in the stirred white jelly liquid, stir clockwise, set it up and let it cool and put it in the refrigerator.
14. Take it out of the refrigerator before use and cut into pieces.
15. Put white jelly, purple potato taro balls, sweet potato taro balls, red kidney beans, honey beans, and milk together in a bowl, and finally top with a little bit of condensed milk (the milk can also be replaced with coconut milk or evaporated three-flower milk).
16. Picture of the finished product.
