Taro Balls with Carrot Juice and Spinach Juice

Name: Taro Balls with Carrot Juice and Spinach Juice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ingredients; Some Cassava starch; Some carrot juice; Some Spinach juice; Some Plain Water; Some Caramel cream; Some Milk tea

by Meifeng Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Many people like taro balls for the QQ taste. Especially young people and children can't eat enough. You can make a lot of bright colors, beautiful and nutritious when you make them at home. You can make purple taro balls from purple sweet potatoes, yellow taro balls from pumpkins, and taro balls with scented taro. This time I used the orange red carrots that are common in the vegetable series and the dark green of spinach for taro balls. Can't taste the taste of vegetables at all! Only the bright colors are left! "

Ingredients

Taro Balls with Carrot Juice and Spinach Juice

1. Squeeze the carrot juice in advance and weigh the tapioca starch

2. Squeeze the spinach juice in advance and weigh a good proportion of tapioca starch

3. Spinach juice in a large glass bowl, microwave on high heat and add for 7 minutes

4. You don't need to bite until the spinach juice is completely boiled, as long as it reaches about 80 degrees, you can pour the tapioca flour and stir to form a dough.

5. Carrot juice is stirred into a dough in the same way

6. And good spinach sauce dough

7. This is original white

8. Roll the dough directly into strips without using 饧, and then cut into 5 cm wide dices

9. The same distribution is done well

10. Carrot

11. All done

12. Boil the taro balls in an induction cooker, and cook until the taro balls float up and cook for 3 minutes

13. I cook it in one color and one color, and cook it well and remove it in cold water to prevent it from sticking together

14. Soak the cooked spinach and taro balls in water

15. All three are cooked

16. You can cook as much as you want, and freeze it in the refrigerator if you can’t finish it. Just take it out and cook it directly when you eat it.

17. Note in advance that the caramel cream and milk tea are all cooked in advance!

18. Add a spoonful of milk tea, add a spoonful of caramel cream, an appropriate amount of taro balls,

19. Ready to eat

Tips:
Cook the taro balls as much as you eat, and cook them well over cold water to prevent them from sticking together. If you don’t eat them, they will go up.