Handmade Taro Balls

Name: Handmade Taro Balls
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 320g taro; 320g Sweet potato; 320g Purple Sweet Potato; 130g Cassava flour; 30g starch; 30g Sugar

by Juanzi Hut

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I was visiting the blog of Sina that day and saw the handmade taro balls made by Wenwen's mother, and I was immediately attracted. Looking closely at the process, although it is a bit cumbersome, it is not too difficult. I can’t move my heart, buy ingredients, wash my hands and make taro balls.
After washing, steaming, and mashing, after a lot of work, brightly colored taro balls appear in front of you. Put some in the multi-grain porridge. The multi-grain porridge for health is more delicious because of the sweet and glutinous taro balls, which accidentally kills two birds with one stone. Taro balls can also be served with red bean lotus seeds, hot milk, or with bean curd coix seeds. In summer, they can be served with shaved ice coconut milk or tortoise shell paste. It is cooler and smoother. Because of its soft taste, sweet and fragrant, taro balls are delicious no matter how you eat them.
Not to mention the high price of taro balls in the dessert shop, the portion is small, I always feel that it is not enough, and the hygiene is not guaranteed. It is safer and more satisfying to make it by yourself.

Ingredients

Handmade Taro Balls

1. Taro steamed or boiled

2. Peel off the taro skin and press the peeled taro into a puree with your hands or a spoon

3. Add sugar and half of potato starch (or other starch) and knead

4. Add tapioca flour in portions and knead into a smooth dough

5. Wrap in the fresh-keeping bag for later use

6. For sweet potatoes, steam the sweet potatoes, peel them and press them into puree, add sugar and half of the potato starch (or other starch) and knead, then add tapioca flour in batches to form a smooth dough.

7. The same is true for purple sweet potato. Steam the purple sweet potato, peel and press into a puree, add sugar and half of potato starch (or other starch) and knead, then add tapioca flour in batches to form a smooth dough.

8. Also put the purple potato dough and sweet potato dough in a fresh-keeping bag and wrap them for later use

9. Sprinkle some tapioca flour on the console, take a small piece of taro dough, and knead it into a thin strip

10. Cut into small pieces, sprinkle some tapioca flour to prevent adhesion

11. The method of purple sweet potato taro balls is the same. Take a small piece of purple sweet potato dough, knead it into thin strips, cut into small pieces, and sprinkle some tapioca flour to prevent adhesion.

12. The sweet potato taro balls are the same. Take a small piece of sweet potato dough, roll it into thin strips, cut into small pieces, and sprinkle some tapioca flour to prevent adhesion.

13. Put the prepared taro, sweet potato, and purple potato taro balls in a bowl respectively.

14. Bring water to a boil in a pot, put taro balls and sweet potato garden (purple potatoes are put in the final cooking)

15. Boil the taro balls again and float for 2 to 3 minutes and they can be fished out

16. After removing it, put it in cold boiled water or ice water and then remove it. The taro balls are more elastic and smooth (this process can also be omitted). You can eat it with brown sugar water and red bean paste.