Moisturizing Fresh Mung Bean Taro Balls

Moisturizing Fresh Mung Bean Taro Balls

by Xuan Yi GXL

4.7 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

The Spring Festival is dry, no matter how hydrated I feel my skin is dry. I made taro balls in the morning and used natural freeze-dried fruits for coloring. In addition to the beautiful colors, it also complements the natural fruit VC; mung beans make the base to clear heat and moisturize. This bowl will make you eat more beautifully~"

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.

Moisturizing Fresh Mung Bean Taro Balls recipe

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;

Moisturizing Fresh Mung Bean Taro Balls recipe

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;

Moisturizing Fresh Mung Bean Taro Balls recipe

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;

Moisturizing Fresh Mung Bean Taro Balls recipe

5. Put mung bean soup in the bowl to make the base, and put taro balls;

Moisturizing Fresh Mung Bean Taro Balls recipe

6. The finished picture is fragrant and sweet, satisfying in a bowl.

Moisturizing Fresh Mung Bean Taro Balls recipe

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 .

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