Dessert Regardless of Season-red Bean Paste Taro Balls
1.
Peel the taro, wash and cut into small pieces.
2.
Steam in the pot for 20 minutes, pour out the excess water, and press it into a mashed taro.
3.
Mix it with tapioca flour while it is hot and knead well.
4.
Add powdered sugar and potato starch, and continue to knead into a soft, non-sticky dough.
5.
Knead the dough into long strips and cut into small pieces. If you like a round shape, you can knead it into a round shape.
6.
Sweet potatoes are treated the same way, steamed and pressed into a puree.
7.
Knead into a dough and set aside the prepared taro balls.
8.
The red beans are soaked one night in advance.
9.
Add water and boil it into red bean soup, adding brown sugar on the way.
10.
After the cooked red bean soup is cool, use a blender to make red bean paste.
11.
Prepare sago, how to cook sago, please click here http://home.meishichina.com/space-532464-do-blog-id-457383.html.
12.
Cook the taro balls, and finally put the taro balls and sago in the red bean paste, add some milk and condensed milk, and mix well.
Tips:
Ingredients: 280 grams of taro mash, 110 grams of cassava flour, 20 grams of powdered sugar, 25 grams of cornstarch (ie potato starch)
Ingredients: red beans, brown sugar, sago milk, condensed milk
1. Only the weight of the mashed taro is written in the raw materials. Sweet potatoes are the same. You can also use purple sweet potatoes, pumpkins, etc.
2. I bought taro that has been peeled. If it is peeled, wear gloves when peeling it.
3. Brown sugar can be replaced with rock sugar and white granulated sugar.
4. The taro balls made from cassava flour are special Q-bombs, which are sold in some supermarkets. If not, go to Taobao, a omnipotent one.
5. The amount of flour is not completely fixed, because the water content of the taro paste is not exactly the same, you can knead it until it is soft and not sticky.
6. Add a little potato starch to avoid the taro balls from being too hard.
