Taro Balls and Sago
1.
The sweet potatoes are peeled and sliced thinly and steamed in a pot.
2.
Bring water to a boil in a pot, then pour sago and stir.
3.
When the sago is cooked until only a small white spot is left, turn off the heat and simmer for ten minutes.
4.
After the sweet potatoes are steamed, take them out and add two spoons of sugar to crush them into puree.
5.
Add tapioca starch and 30 grams of glutinous rice flour. Add a little glutinous rice because it will not break when rubbing the strips. Tapioca starch itself is easy to dry and break. There is no need to add water because the sweet potato itself has water.
6.
Knead into a ball.
7.
Take a small piece of dumpling, roll it into small strips and cut into small pieces, the size is according to personal preference! Because this is made of tapioca starch, it is very chewy. If the Q bomb is too big, the teeth will be a bit tired after chewing.
8.
After the sago had no white spots, I poured out cold water twice and washed it back and forth in the water repeatedly.
9.
Drain the water and add the sugar. The sago becomes very Q-bomb after the cold water is over.
10.
Pour the coconut milk into the sago and stir well.
11.
Put water in the pot to boil, put the taro balls into the pot and cook. When all the taro balls float up, they are cooked.
12.
Pour in cold water.
13.
Drain the water and put it in the sago before eating.
14.
Homemade taro balls taste exactly the same as the outside.
15.
The method is quite simple. You can make more and freeze it in the refrigerator. You can cook it when you want to eat it.
16.
You can also make it with purple sweet potato or taro! Have you learned it?
