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Roasted taro balls with immortal grass

Roasted taro balls with immortal grass


“Baked taro dumpling with immortal grass is a classic summer sweetener in Cantonese cuisine.Xiancao has the function of clearing away heat and detoxification, and eliminating edema.The Q-bomb and delicacy of taro dough will surely be remembered by everyone.Dessert shops are crowded with customers, often queuing up and expensive.Better do it yourself.”


Main material

Material Quantity
Tapioca powder 200 grams
Colocasia tonoimo 50 grams
Pumpkin 50 grams
Fairy grass powder 50 grams


Material Quantity
White granulated sugar 80 grams


Flavor Sweet taste
Technology cook
time consuming Ten minutes
difficulty senior


step 1:

Prepare food materials: cassava powder, purple taro, pumpkin, cactus powder, sugar, etc.

step 1

step 2:

Xiancao powder and 150 grams of water were mixed into Xiancao paste; PS: mixed until no granules;

step 2

step 3:

Boil 1000 grams of clear water, pour in the paste and boil again, while boiling and mixing;

step 3

step 4:

Pour the cooked herbs into the fresh-keeping box, cool them, and refrigerate them for 1 hour.

step 4

step 5:

The purple taro and pumpkin were peeled and sliced separately, and steamed in a steaming pot.

step 5

step 6:

The cassava flour is divided into two parts, and then added into purple taro paste and pumpkin paste respectively. The boiled sugar and water are mixed to form two color smooth balls.

step 6

step 7:

Knead back and forth many times to make strips.

step 7

step 8:

The colours are evenly divided into equal quantities and cut well.

step 8

step 9:

The appropriate amount of water boiled, put in good taro round, cooked; taro round boiled and fished out, Xiancao cut into pieces, add appropriate amount of sugar, mix all.

step 9


  1. Purple taro and pumpkin must be evenly and crumbly to make taro round slippery; 2. Both hot and cold can be eaten in summer and cold in winter; 3. Boil immortal paste and remember to agitate to prevent boiling.