Homemade Taiwanese Taro Balls (with Taro Balls Cooking Method)
1.
After the purple sweet potato is steamed, it is pressed into a puree with a mud press.
2.
Sprinkle a small amount of cassava flour while it is hot and stir, mix well
3.
Sprinkle the cassava flour and stir, while sprinkling the cassava flour, stir evenly until the prescribed amount of cassava flour is sprinkled.
4.
Put the evenly kneaded purple sweet potato dumplings on a silicone mat for later use.
5.
Take out a small piece and rub it into a strip.
6.
Cut into small dices, it's taro balls. Knead Xiaoding into a round shape, it is worthy of the name taro balls, but I am lazy, so I didn't rub it. If you don’t eat it on the spot, just put it in the refrigerator and freeze it.
7.
Taro balls cooking method: After boiling the water, add taro balls to boil. When the water boils again, when the taro balls rise to the surface, cook for another minute. Immediately put the cooked taro balls into ice water, so as to ensure that the boiled taro balls will be Q bombs, and the taste of the naturally cooled taro balls will be much worse!
Tips:
1. In the ratio of taro balls, the more cassava flour, the stronger the taste. If the ratio of cassava flour is too high, it will be very hard to bite, and the taste of the raw materials (purple potato, pumpkin, taro) will not be tasted. However, if the proportion of tapioca flour is too low, the taste of Q bombs will be lost, and the proportion is very important.
2. The ratio of purple sweet potato and cassava flour is about 2:1. This is my favorite taste. You can try it yourself to see how it is suitable.
3. Because pumpkin has a lot of moisture, when making pumpkin balls, you must first stir-fry the pumpkin puree to remove some of the moisture and then add tapioca flour to make taro balls. Otherwise, if you add too much tapioca flour, the made taro balls will not bite.
)
)
)
)
)
)
)
)
