God Chef Taro Ball No. 1
1.
The raw materials are washed and peeled.
2.
Slice into a pot and steam over high heat. Purple sweet potato is easy to dye others and steamed separately. After steaming, each weighs out 200 grams.
3.
Use a spoon or professional tool to mash it into puree. If you want to make the finished product more delicate, you can use a hand-held cooking machine to mix it delicately.
4.
Add 100 grams of tapioca starch to each raw material while it is hot, mix well, add appropriate amount of hot water according to the humidity, and knead the dough to achieve "three light", that is, surface light, pot light, and hand light.
5.
The dough is moderately soft and hard, and knead into round strips about 1.5 cm in diameter.
6.
Cut into small pieces of about 1.5 cm, and then add a small amount of tapioca starch to round.
7.
Boil an appropriate amount of boiling water, add taro balls and cook for 6 minutes on high heat. Immediately add ice water to cool it down to make the taro balls elastic.
8.
Add your favorite fruits and ingredients, such as mango, strawberry, honey red beans, grass jelly, ice cream balls, etc., pour in coconut milk or milk, drizzle with honey or condensed milk, do whatever you want, super delicious!
9.
Finished product.
Tips:
The cooked taro balls must be eaten on the same day, they will age and become hard after refrigeration.
The frozen taro balls are stored in separate bags and boiled without thawing.
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