Taiwan Taro Balls
1.
See egg comparison for the size of purple sweet potato and taro
2.
Steam the taro and purple potato on the pot for about 20 to 30 minutes
3.
The pumpkin puree was steamed and frozen in the refrigerator before
4.
I bought cassava flour online, I have been to many large supermarkets in Beijing, and I have seen it in a few supermarkets (Metro, Carrefour)
5.
Barley rice, red beans and mung beans are soaked in water a few hours in advance, then add rock sugar and water in a pressure cooker for 20 minutes to make sweet water
6.
Peel the steamed taro
7.
Muddy
8.
Purple sweet potato peeled, actually only used two
9.
Pumpkin puree is thawed and set aside
10.
Mix cassava flour, taro puree and pumpkin puree. The approximate ratio is 2:1:1
11.
Live into dough
12.
Sprinkle some ordinary starch on the panel and knead the dough into thin strips
13.
Cut into small pieces
14.
Plastic surgery
15.
Let’s cook the pumpkin first, it’s okay to cook for 3 to 5 minutes
16.
Fish out and put it in cold water
17.
Mix cassava flour, taro puree and purple sweet potato, the ratio refers to pumpkin
18.
Live into dough
19.
Knead into thin strips
20.
Cut into small pieces
21.
Boil in the pot
22.
Remove cold water
23.
This is a cool sweet water. The ingredients of the sweet water can be used at will. Add brown sugar, raisins or use milk instead of water.
24.
Pour into taro balls
25.
The taste is quite Q-flavored. I don't want to eat the fresh ones outside at all
26.
There is no sugar in the taro balls I made. If you like sweetness, you can add it when you knead the dough. I forgot to make some white ones. The white ones are simpler. Just use tapioca flour and taro.
27.
How many bowls can be made with this amount, if you can't finish it, you can freeze the cut taro balls raw. On a hot night, I’m too lazy to cook, cook a bowl, save trouble and appetite!
