Taiwan Dessert Taro Balls

Name: Taiwan Dessert Taro Balls
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g taro; 240g Cassava flour; 70g Potato starch; 80g Sugar; Some Purple Potato Mashed; Some Pumpkin puree; Some Red yeast powder; Some Matcha powder; Some crystal sugar; Some milk; Some Red bean paste

by Yingyu

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

My daughter went to Shanghai for a while. I like to eat taro balls. They are sold everywhere. They are delicious. I checked it online. The method is simple. I have made a lot of taro balls. You can freeze most of them. Eat it at home and try it yourself. You can use a variety of whole grains to make a variety of flavors, healthy and delicious, and very Q.

Taro ball is a traditional delicacy in Taiwan. Taiwan taro balls are very popular nowadays, and the price is not cheap. The most popular taro balls are rich in ingredients. There are taro balls, potato balls, fairy grass, fairy grass ice cream, etc. You can add a lot of flavors, taro balls, all It is made by hand kneading, so it tastes full of quality. With other ingredients, the mix and match tastes wonderful! The unique taste, eat a bowl to cool off, and another important reason is that the raw materials and the production process of the desserts are fresher and healthier. While most Taiwanese desserts emphasize the taste, they also pay great attention to "health preservation". They are springy and chewy taro balls and sweet red beans. You can add milk, fruits, etc. at will. You can also eat hot ones."

Taiwan Dessert Taro Balls

1. Steamed taro

2. Peel the steamed taro and press the taro into a puree with a spoon

3. Tapioca flour and potato starch

4. Mix starch with taro puree and sugar, leave some appropriately, and form a slightly hard white dough. Use some starch to prevent stickiness. The water content of taro is different. The added starch can be adjusted appropriately.

5. Purple sweet potato and pumpkin are steamed and pressed into puree

6. Take the white taro ball dough and add purple potato puree, pumpkin puree, matcha powder, red yeast rice powder to form various dough balls. It is soft and can be added with starch. It should be soft and hard. Wake up for a while.

7. Rinse the sago quickly with cold water, boil in a pot under boiling water, stir to prevent sticking to the pot

8. Boil until translucent, turn off the heat and simmer for 10 minutes, remove and rinse, change the water and cook again until transparent

9. Take out the cooked sago and put it in a large bowl of cold boiling water, and put it in the refrigerator for 1-2 hours

10. Roll the awake taro ball flour into long strips, cut into small pieces with a knife, and use some starch to prevent adhesion

11. Take the red taro flour ball into a round shape, stick a toothpick in the middle, and make the yellow flower core

12. 12. Put the yellow flower heart in the middle

13. Use a toothpick to press out the petals

14. Use a toothpick to press out the veins of the leaf

15. Finished product

16. I made small pumpkins again, and made a lot of them at random

17. Made small peaches

18. 18. Boil the taro balls in a pot under water, cook until they float for about 5 minutes, remove the cold boiled water and set aside, add rock sugar from the pot, and boil the sugar water.