“Want dessert?Make taro balls by hand at home.Simple, fast, random mix, make a unique personalized dessert - fresh, delicious, creative unlimited, win the major dessert stores! “
|Li Riverside taro||200g|
|Purple sweet potato||200g|
|Clean water||Appropriate amount|
Wash and peel the raw materials.
Steam slices over a pot over high heat.Purple potatoes are easily stained and steamed separately.After steaming, each one weighs 200 grams.
Use spoon or professional tools to mash into mud, if you want to make the finished product more delicate, you can use hand-held cooking machine to mix delicate.
Each raw material is mixed with 100 grams of cassava starch while it is hot, and appropriate hot water is added according to humidity to knead into dough, so as to achieve “three light”, i.e., face light, pot light and hand light.
The dough is moderately hard and soft, and is twisted into strips about 1.5 cm in diameter.
Cut into 1.5 cm segments, then put a small amount of cassava starch round.
Boil some boiled water and put taro balls in it. Cook over high heat for 6 minutes.Immediately put in ice water to cool down, so that taro round Q ballistic trajectory.
Add favorite fruits and ingredients, such as mango, strawberry, honey red beans, immortal straw jelly, ice cream balls, pour in coconut milk or milk, drizzle with honey or condensed milk, do what you want, super delicious!
Cooked taro dough must be eaten that day, and it will harden after refrigeration.The frozen taro balls are preserved in separate bags and boiled directly without thawing.