Red Bean and Taro Ball Soup

Red Bean and Taro Ball Soup

1. 200g red beans soak all night in advance

2. 250g taro, peeled and cut into small pieces

3. 250g sweet potatoes peeled and cut into small pieces

4. Separate with tin foil and put them into the pot for steaming (isolate with tin foil to prevent color stringing)

5. The steamed taro is smoothly pressed

6. Add 120g tapioca flour and knead it into a dough, then squash it

7. Use a model to cut out the pattern. Of course, you can rub it into small strips and cut into small pieces. I think the pattern is more cute.

8. Sweet potato crushed delicately

9. Add 120 grams of tapioca flour and knead it into a dough and flatten it

10. Cut out the pattern with a model

11. Purple sweet potato crushed delicately

12. Add 120g tapioca flour and knead into a dough and flatten

13. Cut out the flower shape with a model

14. Sprinkle an appropriate amount of cassava flour to prevent it from sticking together and put it in the refrigerator to freeze (don’t forget to put it in a bag for storage)

15. 200g of red beans soaked overnight in advance, pour into the rice cooker, add 150g of rock sugar and appropriate amount of water

16. The rice cooker cooks the rice 2 times in a row (I use the rice cooker's fine cooking mode, each time is one hour)

17. The red beans did not bloom after two hours. It doesn’t matter. The red beans are already quite soft and waxy. The secret is to use a spoon to press them out of the sand.

18. Put in three-color taro balls

19. Cook for another 20 minutes

20. After the taro balls are cooked, the red bean soup becomes quite viscous. When the pot is opened, it is gurgling and bubbling with small bubbles. Really don’t be too tempting.

21. The flower-shaped taro balls are full when you look at them, and you can’t help eating them as soon as you start the pot.

22. The grainy red bean paste tastes better