"fresh Taro Fairy" is Done at Home! ——three-color Taro Balls

Name: "fresh Taro Fairy" is Done at Home! ——three-color Taro Balls
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g taro; 200g Sweet potato; 200g Purple Sweet Potato; 300g Cassava flour; 300ml milk; Some condensed milk; Some Cooked Red Beans

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

How can you miss the dessert that you must eat in summer?

In the summer, the business of the dessert shop is particularly good. Snow ice, Yangzhi nectar, etc. are all favorites, and what I am going to teach you today is also the popular food of the dessert shop-your favorite three-color taro round!

The taro balls are crystal clear, and the taste is soft and smooth. The taro balls I made with three kinds of ingredients are rich in color and different in taste. They are eaten with red beans and milk, not to mention how sweet it is! Don’t say it’s delicious, the recipe is very simple. You just need to learn it. You don’t have to go out and queue up for dessert in the hot summer. You can do it in minutes at home, isn’t it awesome?

For more original food, please follow my WeChat public account [Ms. Kong teaches cooking]

Ingredients

"fresh Taro Fairy" is Done at Home! ——three-color Taro Balls

1. Peel taro, sweet potato, and purple potato and wash. (Taro can also be replaced by fragrant taro or Lipu taro.)

"fresh Taro Fairy" is Done at Home! ——three-color Taro Balls recipe

2. Cut sweet potatoes and purple potatoes into thick slices.

3. Pour appropriate amount of water into the steamer, add sweet potatoes, purple sweet potatoes, and taro, and steam them over high heat for about 15 minutes. (Key point: When steaming, leave a certain space between each ingredient to prevent cross-color.)

4. Use a masher to press the steamed taro, sweet potato, and purple potato into puree.

5. Pour 100 grams of tapioca flour into the taro, sweet potato, and purple potato mash. (Important: Taro and sweet potatoes will produce moisture after steaming, so there is no need to add water; purple potatoes are dry, need to add a little water, add water while using the batter, stop adding water when the batter is cotton-like, do not add too much water, otherwise The batter will be very thin.)

6. Knead the batter of taro, sweet potato, and purple potato into a "three-light state" dough. (The state of face light, pot light, and hand light.)

7. Knead the taro, sweet potato, and purple potato dough into strips and cut into small pieces about 1.5 cm in length. (The amount used in this recipe is for 4-5 people. If you can't finish it, you can cut the dough into small pieces and put it in the refrigerator.)

8. Pour an appropriate amount of water into the pot and take 1-2 servings. After the medium-high heat is boiled, pour 3 kinds of small dough into the pot, cook for about 3 minutes, cook until the small dough floats, and cook for about 2 minutes Can be fished out. (Key point: When cooking the taro balls, it is best to cook them separately to prevent coloring; when cooking, use a spoon to stir to prevent sticking to the pan.)

9. Take out the cooked three-color taro balls, soak them in a cold boil, and let them cool thoroughly. (Put it in a cold boil to prevent the taro balls from sticking together.)

10. Pour milk, red beans, three-color taro balls in a bowl, and top with condensed milk.

11. It tastes better after keeping it in the refrigerator for a while, Q is sweet and delicious!

Tips:
1. Tapioca flour is the name of a starch, which is a starch extracted from the root tuber of a tropical plant. When tapioca flour and water are mixed and cooked, it will become transparent and will have a certain Q-bomb taste. Tapioca flour must be used to make taro balls, and other starches cannot be used instead.

2. You can add sugar, sago, coconut and other ingredients according to your personal taste.