Taiwanese Snacks--taro Balls and Sago

Name: Taiwanese Snacks--taro Balls and Sago
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Cassava starch; 100g taro; 50g Sago; 100g Sweet potato; 100g Purple Sweet Potato; 60g Sugar

by Keqishan

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Taro ball is a famous snack of the Han nationality. It is a traditional dessert in Fujian and Taiwan. The common brand is fresh taro taro ball. Steam the taro and press it into a puree. Add sweet potato powder and water to mix well. Knead it into strips and cut into small pieces. Put it in boiling water and boil until it rises. Take out the taro balls. Adding sweet potato powder is more Q, but using cornstarch is softer. Boiled taro balls can be eaten in rock sugar water, and can be eaten hot in winter. In Taiwan and Fujian, many desserts, such as bean curd and shaved ice, can be eaten with taro balls and sweet potato balls.

Ingredients

Taiwanese Snacks--taro Balls and Sago

1. Put a 1000ML bowl of water in the pot and bring it to a boil, then add 50 grams of Keqishan small sago.

Taiwanese Snacks--taro Balls and Sago recipe

2. Boil the sago over high heat until a little bit of white is left on the sago. Change to low heat and boil for about 5 minutes until the sago is transparent. Pay attention to stirring when cooking to prevent sticking to the pan.

3. Take out the small sago with a tmgh screen and cool it with cold boiling water to prevent sticking. This will also make the sago more Q, ready for use.

4. Red meat sweet potato, purple meat sweet potato, taro or quasi-shank peeled and cut quickly, steamed in a pot.

5. Add tapioca starch separately and knead them into a dough. Tip: The more powder you add and the longer you knead, the better the elasticity.

6. Knead the dough into strips, then use a scraper to cut into small pieces of taro balls.

7. Put water in a pot and bring to a boil. Add taro balls and cook on medium heat for about 5 minutes until the taro balls float and are ready.

8. Take out the boiled taro balls and cool them with cold boiling water. This will prevent sticking and increase the taste of Q bombs.

9. Put the cooked taro balls and sago in the prepared coconut milk or sweet milk and other sugar water, and then enjoy.

Tips:
1. Boil sago with more water and cook for a longer time. After cooking, it will be stuffy for a while until the white spots disappear.
2. The more tapioca flour is put, the better it will be.