Handmade Taro Balls
by Sister Xin's Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. The yellow heart sweet potato is steamed, peeled and pressed into a puree.
2. Prepare tapioca starch.
3. Pour into the steamed mashed sweet potato, add small amounts if you are not good at it, and knead while adding water.
4. Two small purple sweet potatoes.
5. Peel and cut into pieces and steam.
6. Also pressed into mud.
7. Also add tapioca starch, mix well and knead into a dough.
8. Knead them separately into dumplings.
9. Take a small piece of sweet potato and roll it into a thin strip.
10. Cut it into small pieces with a knife.
11. Later, I thought it was too much effort, so I pressed it into a pie and cut it faster with a knife.
12. These are two types of taro balls.
13. Purple sweet potato is also cut into cubes with a knife.
14. Bring water to a boil. Divide the two types of taro and cook until they float.
15. The key step is here. Take out the taro balls and pour them into cold boiling water immediately. This step cannot be omitted. This will make the taro balls more elastic and chewy.
16. Put the pre-cooked sweet soup such as lotus seeds, peanuts and red beans in a bowl.
17. Pour the taro balls into the sweet soup.
18. The fragrant, warm and beautiful taro balls were made successfully.
