Double Potato Glazed Taro Balls

Double Potato Glazed Taro Balls

by Silent rain

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

I’m a person who loves taro balls. I can’t eat a few when I eat more than a dozen yuan outside. So I often cook some taro balls in the refrigerator. Of course, I have tossed all kinds of taro balls. Today I have a two-color glass-shaped one. It looks a bit like glutinous rice balls, but it tastes better than glutinous rice balls. It is served with milk sago, which is a delicious sweet soup! "

Double Potato Glazed Taro Balls

1. To prepare the ingredients, I used the tapioca flour produced in Thailand to make a comparison Q

Double Potato Glazed Taro Balls recipe

2. Put the sweet potato and purple potato slices into the steamer to steam

Double Potato Glazed Taro Balls recipe

3. To easily fork into the chopsticks

Double Potato Glazed Taro Balls recipe

4. Peel the sweet potatoes and put them in a large bowl and press them into a puree shape.

Double Potato Glazed Taro Balls recipe

5. Tapioca flour added slowly

Double Potato Glazed Taro Balls recipe

6. To the extent that it can be squeezed into a ball

Double Potato Glazed Taro Balls recipe

7. Also press the purple sweet potato into a puree, and slowly add the tapioca flour to the point where you can knead it into a ball. (I found that the purple sweet potato is relatively dry this time, so you can add some water)

Double Potato Glazed Taro Balls recipe

8. Kneaded purple potato dough and sweet potato dough

Double Potato Glazed Taro Balls recipe

9. Take an appropriate amount of dough and knead it into two long strips

Double Potato Glazed Taro Balls recipe

10. And rotate them together to form a strip

Double Potato Glazed Taro Balls recipe

11. Cut into segments

Double Potato Glazed Taro Balls recipe

12. Round again

Double Potato Glazed Taro Balls recipe

13. Boil the taro balls like glutinous rice balls until they float and remove

Double Potato Glazed Taro Balls recipe

14. Add sago milk sweet soup to it

Double Potato Glazed Taro Balls recipe

15. Served with various sweet soups

Double Potato Glazed Taro Balls recipe

Tips:

1. Generally, tapioca flour is the best for making taro balls. It tastes very good. If you don’t have it, you have to use sweet potato flour instead, but the taste should be discounted
2. Steamed sweet potatoes generally have more water, while purple potatoes are more dry, so add a little water to increase the viscosity when adding flour
3. Of course, there are many materials to make taro balls, you can replace them with taro, peas, pumpkin, yam, etc.
4. Knead the dough more, the taro balls will be more Q.
5. You can sprinkle some powder on the unfinished taro balls to prevent sticking, and put them in a fresh-keeping bag for quick-frozen storage.
6. If you like to eat sweet taro balls, add some powdered sugar when adding powder!

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