Three-color Taro Ball Roasted Grass
1.
Peel the sweet potato, taro, and purple potato, cut into small pieces, and steam in a steamer for 15 minutes.
2.
While the steamer is heating up, make immortal grass jelly: mix 18 grams of immortal grass powder with 50 ml of cold water to a fine and particle-free state, and then slowly flush into 240 grams of boiling water.
3.
Boil while stirring, then pour it into a bowl, let it sit aside and let it cool until it solidifies, and the jelly is ready.
4.
Next, make taro balls: mash the steamed taro with a shovel (sweet potato and purple potato are also the same operation).
5.
Add a small amount of sugar water to the taro mash and stir evenly.
6.
Then add tapioca starch to the mashed taro one by one in small amounts and mix well until it is not sticky.
7.
Knead the kneaded taro into long finger-thick strips and cut into small pieces.
8.
Repeat the above operation for mashed sweet potato and mashed purple potato, and then put a little tapioca starch on the surface of the cut taro balls to avoid sticking.
9.
Take out the amount you eat at one time and freeze the remaining taro balls in the refrigerator. Boil water in a pot, pour in the taro balls and stir slowly until the taro balls have surfaced and they are cooked.
10.
Soak the cooked taro balls in cold boiled water to make the taro balls more elastic.
11.
Cut the solidified grass jelly into large pieces with a knife and pour it into a bowl.
12.
Sprinkle honey beans, three-color taro balls, milk or coconut milk on the fairy grass, and sprinkle a little peanuts, and it's ready.
