I collected some information and tinkered with it myself. Unexpectedly, the taro balls I made were quite successful. Anyway, they taste better than those sold outside, and they are also very economical. The prepared taro balls are jelly I can eat it several times after getting up. Do you guys want to know how to do it? Let’s see how to make it

Taro ball sugar water

『Ingredients』200g taro, 200g purple potato, 200g sweet potato, 300g tapioca starch, appropriate amount of honey, red beans, appropriate amount of honey or condensed milk, appropriate amount of sago Appropriate amount of milk or coconut milk

『Method』

1. Peel taro, purple potato and sweet potato respectively and cut into pieces. Then wrap each one with tin foil, put in a steamer and steam for 15 minutes until cooked.

2. Put purple potatoes, sweet potatoes, and taro into fresh-keeping bags, and beat them into puree with a rolling pin.

3. While hot, add some tapioca flour to the taro puree. You can use chopsticks to mix it at the beginning. Because it is relatively wet and sticky, add the tapioca flour several times. Add more flour each time when the flour is completely gone. The amount of cassava flour is about half of each ingredient, 200 grams of taro puree, 100 grams of cassava flour. It may not be useful, or it may not be enough. Here, more than 100 grams of tapioca flour was used for sweet potato puree, 90 grams of purple potatoes, and almost 100 grams of taro. Everyone bases it on actual operation, 100 grams is for reference only.

4. Knead the purple potato puree, sweet potato puree, and taro puree into a ball. The dough should be elastic without sticking to your hands. If it feels wet, you can add a little tapioca flour or glutinous rice flour. If the puree is a little dry (such as purple sweet potato), you can add a little hot water while kneading. Remember to add it in batches and don't add too much at once.

5. Take a portion of the mud and roll it into thin strips, and cut it into small sections.

6. Knead the three colors of taro balls and sprinkle some tapioca flour to prevent them from sticking.

7. Boil a pot of water, add taro balls for one person, and spread them gently with a spoon. When the water boils again and the taro balls are floating on the water, cook for another minute and remove. The three colors can be cooked separately to avoid color skewing. It’s okay to cook them together here without color skewing.

8. Immediately put the removed taro balls into cold water. Pour water three or four times until the taro balls are completely cool, so that the taro balls will have a more elastic texture.

9. Boil a pot of water with more water. Pour the sago into the boiling water. Cook over high heat for fifteen minutes until there are only white spots inside the sago. Turn off the heat and simmer for a while. If the sago is not completely transparent after simmering for a while, you can continue to boil it, then cover it and simmer again. Repeat this operation twice to ensure that it is fully transparent. Put the cooked sago into cold water and let it cool down, so that the sago tastes springy and delicious.

10. Take a small bowl, add sago and taro balls, pour milk and honey, and sprinkle some honey red beans. You can also cook red bean soup and spoon in taro balls, which is also delicious. The delicious taro ball syrup is ready, have a bowl!

『Tips』

1. If the kneading dough is too wet, add some tapioca flour or glutinous rice flour. Do not add too much tapioca flour, which will cause the taro balls to taste too hard and not easy to cook. , adding too much glutinous rice flour will make it bad. If the mud is too wet, you can fry it in a pot in advance, such as using pumpkin puree to make taro balls. If it's dry, add some hot water and rub it in little by little. 2. Taro balls that cannot be eaten at one time can be frozen in the refrigerator. Next time you eat them, just take them out and cook them directly without thawing. 3. If you want to add sugar to the taro balls, sprinkle an appropriate amount during cooking. Do not add sugar during kneading. It will increase the humidity of the dough, and you will need to add more tapioca flour, which will affect the taste. 4. Purple sweet potato and taro balls are easy to lose color. You can drop lemon juice into the purple sweet potato puree. Lemon juice has a color-fixing effect.