Sweet Taro Balls | with Taro Balls in The Summer, You Can Always See The Taro in Perfection
1.
400 grams of purple sweet potato 400 grams of red pumpkin 400 grams of Lipu taro 400 grams of tapioca flour 300 grams of honey beans 90 grams of milk 300 milliliters of fine sugar 60 grams of grass 60 grams.
2.
Wash and peel the pumpkin, purple potato, and taro, and cut them into 30 mm cubes.
3.
Put the cut ingredients into the steaming tray and send them to the Fangtai steaming box. Select the normal steaming mode at -100℃ for 30 minutes.
4.
For the steamed pumpkin, purple potato and taro, add 20 grams of caster sugar while it is hot, and use a cooking stick to stir them into a fine mash.
5.
Pour 100 grams of sifted tapioca flour on the chopping board, form a circle, pile it into a volcanic shape, add pumpkin puree to the middle, turn the surrounding tapioca flour into the taro puree and mix, knead while mixing. Finally, knead into a smooth, non-dry, non-sticky dough. Taro and purple potato puree are kneaded into a dough in the same way.
6.
Cut the dough with a scraper, knead the three types of dough into smooth dough strips with a diameter of 20 mm, sprinkle a little tapioca flour to prevent sticking, and then use a scraper to cut the strips of dough at 10 mm intervals and cut out evenly. Short paragraph.
7.
Sprinkle with tapioca flour and mix well (excess taro balls can be frozen in the refrigerator, defrosted when eating, and then boiled).
8.
Fill a pot of clean water, turn on the power of the Fangtai cooker, adjust the fire power to a high fire level, boil the water, put the 3-color taro balls into the boiling water, stir with a spoon to prevent sticking to the pot, cook until the taro balls float, continue to cook 2 After minutes, remove and drain the water.
9.
Put taro balls in a bowl, add immortal grass, honey red beans, and add milk.
10.
Finished!
