Taro Balls
1.
Peel and cut sweet potato, purple potato, and taro into a plate, steam each, press the mud, and then add 1/3 of the tapioca flour and knead it into a dough
2.
Take a portion of the dough and knead it into a long strip, squeeze it, and stack the three colors together. (Because of the characteristics of cassava flour, you should not cut too hard when kneading or rubbing, otherwise it will break into pieces)
3.
Then rub into long strips and cut into suitable sizes with a rubber scraper
4.
Then round the edges and corners of the cut pieces, and the delicious taro balls are ready
5.
Boil the water in the pot, add the taro balls to a boil, then put the taro balls in cold boiling water to cool thoroughly, add some sugar to milk, yogurt, coconut milk or eight-treasure porridge, it is very delicious, can be used for breakfast or afternoon tea
Tips:
1. The ratio of cassava flour to puree is 1:1, but it doesn't matter if the ratio is more or less, it mainly depends on whether the dough can be shaped, not too hard, and not too thin. More powder will make it harder;
2. Tapioca flour is not like flour. It is sticky and easy to knead. This can't be kneaded too much, because kneading for too long is the same, as long as the puree and flour are kneaded, and you can't use too much when kneading. It is better to knead when the mud is a bit warm;
3. The steps I wrote are the method of taro balls. The other sweet potato, purple potato, and taro are made separately. The finished picture is separated by color;
4. If the tapioca flour is not available, you can try it with sweet potato flour. It is also delicious, with a slightly different taste;
5. The amount can be mastered according to my own needs. I usually make a lot of it every time. I can't finish it and freeze it. It is very convenient to cook it when I eat it;
5. It is better to boil the water to make the taro balls more Q, it depends on personal preference.
