Taro
1.
Ingredients: 100 grams of purple sweet potatoes, 100 grams of sweet potatoes, 100 grams of taro, 120 grams of cassava flour, and 45 grams of double carbon white sugar.
2.
Wash the sweet potatoes, purple sweet potatoes, and fragrant taro separately, put them on a plate, put them in a steamer, and steam for 20 minutes. The steamer I use is Zhenmi Technology's steam, which can be divided into three layers, one for each layer, just right.
3.
Let the steamed purple potatoes, sweet potatoes, and taro cool until it is not hot, then peel them and put them into three bowls. Use a spoon to crush them into a puree, the thinner the better.
4.
After 45 grams of white sugar and 60 grams are boiled, mix 35 grams of sugar water, 100 grams of purple potato mash, 40 grams of tapioca flour, and knead into a smooth dough. In the same way, 100 grams of mashed sweet potatoes, 100 grams of taro are added with the same weight of sugar water and tapioca flour to form a smooth dough.
5.
Take a small piece of kneaded purple potato dough, knead it into a long strip, and cut it to length 1.5 cm. Use the same method for sweet potato dough and taro dough.
6.
Prepare three-color taro balls and sprinkle tapioca flour to prevent sticking on the plate. After all the taro balls are cut, cook them together.
7.
Boil the water and pour it in to make the taro balls. The purple potato taro balls should be boiled separately. The purple potato taro balls will fade after being oxidized. Sweet potato taro balls and fragrant taro balls can be cooked together in a pot. The three-color nutrient boil is bright and ready to cook.
8.
Take out the cooked taro balls, let them cool a little, add milk or coconut milk, add celery, red bean paste, etc. to mix and eat together. My taro balls like the original flavor, so I add sugar when making taro balls. Adding milk and coconut milk can reduce the amount of white sugar.
Tips:
1. The water used for tapioca flour must be boiling water to knead the taro balls into a ball. Do not add cold water to mix the noodles, it will loosen. 2. Purple potato is easy to be oxidized, and the color becomes dark brown, so when steaming purple potato, sweet potato, and taro, it should be steamed separately, and the same is true when steaming taro balls.
