Homemade Q Bomb Taro Balls
1.
Peel the purple potatoes, carrots, pumpkins, and taro separately and put them in a plate (not too small, especially purple potatoes, which are more dyed), and then put them in a pressure cooker or various pots for steaming.
2.
First crush the sweet potatoes (with your hands or a spoon), add a little water, and gradually add tapioca flour until you knead it into a dough that can be kneaded. The other dough steps are the same, but the pumpkin does not need to be watered, because the pumpkin has a lot of water when it is steamed. Gradually add tapioca flour and knead it to a normal dough.
3.
Knead the dough with various flavors. It is recommended to make the dough first for which flavor has more moisture. Pumpkin has the most moisture. You can make it first, so that it will remain soft afterwards, but the taro and carrot-flavored dough will be very hard. If you leave it for a long time It will be harder (at the same time, in the process of kneading the dough, the taro is not sweet, you can add a little sugar).
4.
Knead different kinds of dough into strips of big caterpillars, cut them in sections with a knife, and shape each one on a dry plate sprinkled with tapioca flour. It is recommended to make pumpkin and sweet potato flavor first, the same is true, because the moisture content is not afraid to let it go for a long time. At the same time, you should keep tossing the taro balls when you put them on the plate, so that the taro balls are covered with tapioca flour to prevent the taro balls from sticking together.
5.
Knead the taro balls of various flavors separately.
6.
Bring half a pot of water to a boil. When the water is boiling, put the prepared dessert wine, rock sugar, and sweet-scented osmanthus sugar in (if you don't like or don't have dessert wine, just boil the sugar water).
7.
The cooked sugar water is set aside.
8.
Separately boil half a pot of water, wait for the water to boil, and then put the taro balls in (an average of about 15-20 per person per person) until the taro balls have fully surfaced, and then cook for 3-5 minutes.
9.
Pick up the boiled taro balls and put them in the reserved sugar water (the soup boiled in clear water will be sticky and affect the taste, so don't use it).
10.
In the summer, you can boil the sugar water in advance and put it in the refrigerator to cool down, and put the hot taro balls into the cold sugar water. It is really unparalleled!
Tips:
These steps and taste choices are completely exclusive and innovative. I personally feel that there are many flavors to choose from. Welcome to exchange and share.
