Taro Balls-healthy and Delicious, Full of Q Feeling to Eat

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat

by I love tomato food

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Taro balls are a famous traditional dessert in Fujian and Taiwan. The cooked taro balls can be eaten in rock sugar water. They can also 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.
If you want to eat it at home, you can taste it yourself. You can use a variety of whole grains to make the taste, healthy and delicious, and purely hand-kneaded, so that it tastes full of quality. "

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat

1. The pumpkin is washed and peeled, steamed in a pot

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

2. After being steamed, use a rolling pin to mash it into pumpkin puree

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

3. Take an appropriate amount of boiling water and pour 100g tapioca powder and 20g powdered sugar (the powdered sugar and tapioca powder are mixed well in advance)

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

4. While stirring with chopsticks, until the tapioca flour can be stirred into a dough

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

5. Pour the pumpkin puree into the cassava dough, the dough will be sticky at this time, put the pumpkin cassava dough on the kneading pad

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

6. While adding some tapioca flour to prevent sticking, knead it into a dough

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

7. Use the same method to steam the sweet potatoes

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

8. After steaming, peel and pound into mashed sweet potatoes

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

9. Mix the mashed sweet potato and the cassava dough evenly, and take an appropriate amount of the sweet potato dough

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

10. While adding cassava flour to prevent sticking, knead into a sweet potato dough that does not stick to your hands

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

11. Then take half of the remaining unkneaded sweet potato dough and add red yeast rice powder

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

12. While adding cassava flour to prevent sticking, knead into red sweet potato dough

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

13. Add matcha powder to the remaining sweet potato dough

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

14. While adding cassava flour to prevent sticking, knead into green sweet potato dough

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

15. The kneaded taro balls are rolled into cylindrical strips and cut into small pieces with a knife

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

16. Cut the others one by one, put them in a food preservation bag, freeze them, and take them out when you want to eat them.

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

17. When eating, take it out of the refrigerator, cook it, and put some pudding you like, burn immortal grass, and smoothies are delicious assorted taro balls.

Taro Balls-healthy and Delicious, Full of Q Feeling to Eat recipe

Tips:

Precautions:
1. When flushing the boiling water into the tapioca flour, add boiling water in an appropriate amount and slowly add it so that the tapioca flour can turn into a dough. Don't add too much, otherwise it will be too soft.
2. When mixing the mashed pumpkin or sweet potato with the cassava dough, the synthesized dough will become thinner due to the moisture of the pumpkin or sweet potato, and it will be sticky and not easy to form a dough. Therefore, when kneading the dough, you should add raw tapioca flour to prevent sticking, and knead it until you can knead it into a non-sticky taro dough.
3. When finally cutting the taro balls into small pieces, sprinkle some raw tapioca flour in an appropriate amount, so that the small pieces of taro balls will not stick together easily.

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