“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.”
|Tapioca powder||200 grams|
|Colocasia tonoimo||50 grams|
|Fairy grass powder||50 grams|
|White granulated sugar||80 grams|
|time consuming||Ten minutes|
Prepare food materials: cassava powder, purple taro, pumpkin, cactus powder, sugar, etc.
Xiancao powder and 150 grams of water were mixed into Xiancao paste; PS: mixed until no granules;
Boil 1000 grams of clear water, pour in the paste and boil again, while boiling and mixing;
Pour the cooked herbs into the fresh-keeping box, cool them, and refrigerate them for 1 hour.
The purple taro and pumpkin were peeled and sliced separately, and steamed in a steaming pot.
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.
Knead back and forth many times to make strips.
The colours are evenly divided into equal quantities and cut well.
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.