Three-color Taro Balls with Spiked Fresh Taro Fairy
1.
The taro, purple potato and sweet potato are peeled and cut into pieces, put in the steamer, steamed for 25 minutes, and then mashed with a fork.
2.
Let's make the purple sweet potato flavored taro balls first. Pour half of the tapioca flour in a large bowl, add all the boiling water, and stir quickly with chopsticks while adding, until it forms a dough.
3.
Then add all the remaining ingredients and knead them together by hand.
4.
Remember to adjust the moisture according to the dry humidity of your steamed purple sweet potato. The kneaded dough is soft, non-sticky, and elastic at the same time.
5.
The taro flavor is the same as the sweet potato flavor. Knead them into a ball, put them in a bowl, and cover with plastic wrap to prevent them from drying out.
6.
Sprinkle cornstarch on the chopping board, take out a small ball of purple sweet potato-flavored dough, roll it into long strips, and then cut into small pieces with a knife.
7.
After being cut, sprinkle with cornstarch to separate the taro balls so that they are all covered with a layer of flour.
8.
Prepare the other two flavored taro balls in the same way.
9.
Then let's cook the taro balls. Boil a pot of hot water, add an appropriate amount of taro balls, cook on medium heat for 3 minutes, wait until the taro balls are floating on the surface of the water, continue to cook for another 2 minutes, and you can get it out.
10.
The taro balls are soaked in cold water, which will make them more resilient. Remember to cook the purple sweet potato separately, otherwise it will become skewered.
11.
Pour the prepared taro balls into a bowl, add roasted grass, pearls, sago and any other ingredients you like, then add condensed milk, coconut milk, and the taste is even better. Or sweet-scented osmanthus brown sugar water is also good.
Tips:
1. Remember to adjust the amount of water according to the dry humidity of the steamed taro, purple potato, and sweet potato. I use a steamer to steam it, which is relatively dry and requires a little more water.
2. Remember to cook the purple sweet potato separately, otherwise it will become skewered.
3. The amount of mashed taro, mashed purple potato, and mashed sweet potato in the formula is the weight after steaming and mashing.
4. The cold water soaked after the taro balls are cooked must be edible.
5. The prepared taro balls (not cooked yet) can be frozen in the refrigerator and can be stored for one month.
