“I want to eat taro, but the price outside is very expensive.However, I am a more diligent eater, want to eat delicious will try to do, their own made than the outside sale of delicious, but also very cost-effective, made taro doughnuts can be frozen up to eat several times.Do you want to know how to do it?Let’s see how it works.
|Glutinous rice flour||30g|
|time consuming||An hour|
Sweet potatoes are peeled and sliced and steamed in a pot.
Boil the water in the pot and stir in the sago.
When the sago is boiled, there is only a small white spot left to turn off the fire. It has been simmering for ten minutes.
After steaming the sweet potatoes, take out and add two spoons of sugar and crush them into mud.
Adding cassava starch and 30 grams of glutinous rice flour, adding a little glutinous rice because it won’t break when rubbing strips, cassava starch itself is easy to dry and break, water need not be added, because sweet potato itself has water.
Rub it into a ball.
Take a small piece of dumpling, twist into strips and then cut into small sections, according to the size of the individual like to rub it!Because it’s made of cassava starch. It’s very chewy. If it’s too big, the back teeth will be a little tired.
After Sammy had no white spots, he poured out cold water twice and washed it back and forth repeatedly in the water.
When the drainage water is added with sugar and the cold water is over, the rice becomes very Q-bomb.
Pour the coconut juice into the sago and stir well.
Put water in the pot and boil the taro balls in the pot. When all the taro balls float up, they will prove cooked.
Pour in supercooled water.
Drain the water and put it in the sago.
Make your own taro balls and taste exactly the same as the outside.
It’s very simple. Do more to freeze it in the refrigerator. You can cook it if you want.
It can also be made with purple potatoes or taro.Have you learned?
The Works of Mier Zong, a Honey from Gourmet World