Taro Balls-healthy and Delicious, Full of Q Feeling to Eat
1.
The pumpkin is washed and peeled, steamed in a pot
2.
After being steamed, use a rolling pin to mash it into pumpkin puree
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)
4.
While stirring with chopsticks, until the tapioca flour can be stirred into a dough
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
6.
While adding some tapioca flour to prevent sticking, knead it into a dough
7.
Use the same method to steam the sweet potatoes
8.
After steaming, peel and pound into mashed sweet potatoes
9.
Mix the mashed sweet potato and the cassava dough evenly, and take an appropriate amount of the sweet potato dough
10.
While adding cassava flour to prevent sticking, knead into a sweet potato dough that does not stick to your hands
11.
Then take half of the remaining unkneaded sweet potato dough and add red yeast rice powder
12.
While adding cassava flour to prevent sticking, knead into red sweet potato dough
13.
Add matcha powder to the remaining sweet potato dough
14.
While adding cassava flour to prevent sticking, knead into green sweet potato dough
15.
The kneaded taro balls are rolled into cylindrical strips and cut into small pieces with a knife
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.
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.
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.
