Handmade Taro Balls
1.
Prepare the required raw materials, as shown in the picture. (Please ignore the purple cabbage and amaranth in the picture. I originally wanted to create purple and red taro balls. There are purple taro balls outside, which are made of purple sweet potatoes. I believe everyone about the rumors that purple sweet potatoes are genetically modified foods. I have also heard that, whether it is true or not, I still don’t want to take the risk of eating it. It’s just that when I squeezed out the purple and red vegetable juices, I realized how wrong this decision was. The taste of the vegetables is not suitable for me. Dessert is more suitable for pasta.)
2.
Cut the pumpkin and sweet potato into small pieces, and wash the skin of the taro. Steam them all in the pot and steam for about 20 minutes, until the ingredients can be pressed into a puree with a light press. (Squash and sweet potatoes should be cut as small as possible, for the following operations)
3.
Take pumpkin taro balls as an example. Pour the steamed pumpkin into the container, slowly add the tapioca flour, and stir.
4.
You can use a spoon to aid stirring. Slowly rub the cassava flour into the pumpkin puree. If the dough is too dry, add some water and knead it into a soft dough.
5.
The top left is purple cabbage dough, please ignore it. Because it doesn't taste very good when cooked. The top right is sweet potato dough, the bottom left is taro dough, and the bottom right is pumpkin dough.
6.
After the dough is kneaded, grab a small piece of dough, slowly roll it into thin strips, and then cut into small pieces with a knife. Those who like round balls can also rub them in the palm of their hands. You can cut it a little bit smaller, because it will expand slightly after being boiled. The look of the smaller one is more pleasing.
7.
Put the cut pumpkin and taro balls on a plate covered with plastic wrap, leaving a gap between them to avoid sticking together, and put them in the freezer of the refrigerator for quick freezing. If they are ready to be eaten, then there is no need for quick freezing. (The role of plastic wrap is to prevent them from sticking to the plate)
8.
You can make a little more at a time, freeze them in the refrigerator, and cook them when you want to eat them.
9.
Boil a pot of water and pour the taro balls when the water boils. You can cook them separately according to the shade of color, as they may sometimes stain each other. Friends who are in trouble can just go straight to the pot, regardless of color, just like me.
10.
When the taro balls are cooked, they will float on the surface of the water. After they are boiled, they can be fished out after they are boiled for 2 minutes.
11.
After removing it, put it in cold water or ice water quickly. This step is very important. This is the key to the smooth taste of taro balls. Then you can put the taro balls in a bowl, add the prepared coconut milk and condensed milk and start eating.
Tips:
1. You must be patient when rubbing taro balls. You will know when you make it. Good food will take some effort.
2. The cooked taro balls must be used in cold water or ice water to taste better.
3. You can make more taro balls at one time and freeze them in the refrigerator for easy eating next time.
