Immortal Taro Balls

Immortal Taro Balls

1. Wash taro, sweet potato and purple sweet potato

2. Sweet potato and purple sweet potato peeled, sliced, steamed in the pot

3. After the purple sweet potato is let cool, press it into a puree with a spoon, add 20g white sugar, and mix well

4. After letting the sweet potatoes cool, press them into a puree with a spoon, add 20g white sugar, and mix well

5. The taro is steamed in a pot, and I forgot to take photos in this process. Peel the steamed taro, press into a puree, add 20g white sugar, and mix well.

6. Take 100g of cassava flour and put it in a large bowl

7. Pour in boiling hot water, stir the tapioca flour with chopsticks, let it cool for a while, knead it into a ball

8. Add taro puree and knead it well. If it is too soft, add a little tapioca flour until it becomes a relatively smooth dough.

9. Use the same method to knead the sweet potato dumplings and purple potato dumplings.

10. Knead the taro balls into long strips and cut them into even pieces with a knife. The taro balls are made. Use the same method to make purple sweet potato balls and sweet potato balls. If you can't finish it at once, put it in a fresh-keeping bag and put it in the refrigerator to freeze.

11. Put the three types of taro balls into boiling water and cook for a few minutes until the taro balls float. Take it out with cold water, the color is more transparent and the taste is more Q.

12. Served with homemade grass and honey red beans, plus some chilled coconut milk, a cup of refreshing and delicious summer snack is ready.