Moisturizing Fresh Mung Bean Taro Balls
1.
Prepare the raw materials, wash the taro and cook until soft and waxy, and cook the mung beans until they bloom.
2.
Roll the freeze-dried dried fruit separately into powder for later use. Add sugar and mix the potato powder and sweet potato powder and stir evenly, divide them into three equal parts, and mix them with freeze-dried pumpkin powder, freeze-dried strawberry powder and freeze-dried blueberry powder;
3.
Mash the cooked taro into taro puree, divide into three equal parts and mix with the three parts of fruit powder in step 2, knead into a dough, cover with plastic wrap and wake up for a while;
4.
Knead the dough into strips and cut into sections; add water to the pot, add taro balls after the water is boiled, cook until floating, remove and put in cool pure water for later use;
5.
Put mung bean soup in the bowl to make the base, and put taro balls;
6.
The finished picture is fragrant and sweet, satisfying in a bowl.
Tips:
After the taro is mashed, it is really sticky, very sticky and very sticky. The important thing is said three times, how to solve it, find a clean bag, put the taro mash and mixed powder in the separate bag and knead it, so you don’t have to worry about sticking .
