Q Bomb Taro Balls with Pineapple Juice
1.
Cassava flour
2.
Pumpkin and Purple Sweet Potato
3.
Put the pumpkin and purple sweet potato into the pressure cooker and steam for 15 minutes
4.
Take out the steamed pumpkin and purple sweet potato and let cool
5.
Press the pumpkin into puree, add 180 grams of tapioca flour, knead into a dough, cover with plastic wrap and stay still
6.
Add 120g of cassava flour to purple sweet potato and knead into dough
7.
Roll the purple sweet potato noodles into a square strip, a triangle triangle strip
8.
Cut into small pieces about 1.5 cm
9.
Sprinkle with tapioca flour to avoid adhesion
10.
Roll the pumpkin dough into two long strips
11.
Cut into small pieces about 1.5 cm
12.
Knead into smooth balls
13.
Add water to the pot and boil, add pumpkin balls and purple potato cubes
14.
Cook until it floats up, take it out about 2 minutes, and cool it with cold water
15.
Put it into a bowl, add pineapple juice, add watermelon, and sprinkle with dried fruits.
16.
Q-bomb taro balls are ready
Tips:
1. After the pumpkin is steamed, the moisture is larger, so add a little more tapioca flour. The purple sweet potato itself is relatively dry, so put a little less tapioca flour.
2. It takes more time to make taro balls. You can make more and freeze them, which is convenient for eating.
3. The soup of taro balls can be matched with any taste, such as milk, honey, juice, smoothies and so on. Keep the pineapple juice in the refrigerator before using it.
