Double Potato Glazed Taro Balls
1.
To prepare the ingredients, I used the tapioca flour produced in Thailand to make a comparison Q
2.
Put the sweet potato and purple potato slices into the steamer to steam
3.
To easily fork into the chopsticks
4.
Peel the sweet potatoes and put them in a large bowl and press them into a puree shape.
5.
Tapioca flour added slowly
6.
To the extent that it can be squeezed into a ball
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)
8.
Kneaded purple potato dough and sweet potato dough
9.
Take an appropriate amount of dough and knead it into two long strips
10.
And rotate them together to form a strip
11.
Cut into segments
12.
Round again
13.
Boil the taro balls like glutinous rice balls until they float and remove
14.
Add sago milk sweet soup to it
15.
Served with various sweet soups
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!
