1. handmade taro dumplings practice, delicious pure handmade taro dumplings how to do

Main ingredients

150g taro yellow potato 150g

purple potato 150g tapioca 300g

rock sugar 10g red bean soup 200ml

1. Prepare tapioca.

Handmade taro dumplings 2.

Peel and cut taro, purple potatoes and yellow potatoes into cubes and steam them together.

Handmade Taro Dumplings 3.

Press the steamed taro into taro puree with a spoon, pour in the tapioca, mix well, and then use your hands to form a non-sticky taro ball. The purple potatoes and yellow potatoes also follow this method and made into powder dough.

Handmade taro dumplings practice 4.

And good yellow potato flour dough, take a little bit of rolled into a thin strip.

Handmade Taro Dumplings 5.

Cut into small dices with a knife.

Handmade taro dumplings practice 6.

Sprinkle a little tapioca, mix well to prevent sticking together. Put it in a plastic bag and keep it in the freezer. You can use it when you make taro ball dessert. The other two kinds of good with this method is OK.

Handmade taro dumplings practice 7.

Small saucepan with about 300ml of water, boil and put the taro garden, add rock sugar, sweetness can be added according to personal preference, and then cook for about 3 minutes on it

2. pure handmade taro dumplings ingredients and practices

Handmade taro dumplings practice

1.

Peeled purple potatoes steamed, mashed, and crushed. Add appropriate amount of sugar

2.

Add corn starch, add a little water is good, I am kneading by hand,

3.

Add a little bit of flour is good, the flour has a viscous, so that it can become a playdough like.

4.

Knead into long strips, →_→ kind of like poop.

Knead a long strip, →_→ a bit like poop.

5.

Then you can use a knife to cut, you can also use your hands to pinch,

6.

After the water boiled, the taro rounds thrown into the boil, cook until the color change, boil again, you can fish up.

7.

You can take it to freeze and eat it the next day to yogurt.

3. Exclusive handmade taro rounds of authentic practices, exclusive handmade taro rounds how to do delicious

handmade taro rounds of practice steps

handmade taro rounds of practice graphic 11. Prepare tapioca flour.

Handmade Taro Dumplings, 22. Peel and cut taro, purple potatoes, yellow potatoes into pieces and steam them together. (I here because I forgot to take pictures of the three in a piece of steam, this picture is a few days ago when the steam 2 large yellow potatoes, temporary requisition, we control the amount of ingredients!)

handmade taro round practice illustration 33. steamed taro with a spoon into taro puree, pour tapioca, mix well, and then hand and into the non-sticky taro ball. The purple potatoes and yellow potatoes also follow this method and into powder dough.

Handmade taro dumplings, the recipe illustrates 44. This is a good yellow potato dough, take a little bit of it and roll it into long thin strips.

Handmade taro dumplings, how to do 55. cut into small dices with a knife.

Handmade taro dumplings, how to illustrate 66. Sprinkle a little tapioca flour, mix well to prevent sticking together. Put it in a plastic bag and keep it in the freezer. When you do taro dessert, you can use it. The other two kinds of good with this method is OK.

Handmade taro ball practice diagram 77. small saucepan into about 300ml of water, boil into the taro garden, add rock sugar, sweetness can be added according to personal preference, and then cook for about 3 minutes on the good, to a picture of the finished product. Because of the purple potatoes, the color of the sugar water also turned lavender.

Handmade taro ball practice diagrams 88. This is the addition of red bean soup, it became red bean soup taro ball! The red bean soup is cooked in advance. You can use your imagination to do a variety of taro desserts.

4. easy version of the handmade taro ball how to do

Ingredients:

Sweet potato starch moderate

Purple potato flour moderate

Pumpkin flour moderate

Sugar moderate phases of the food

Recipe practice:

1.

2. Grind the sweet potato flour with a spoon, otherwise it will not be easy to form a ball. (If the sweet potato flour itself is fine enough, you can skip this step).

3. Take out the pumpkin flour and purple potato flour. It's easier to make with powder than with purple potato and pumpkin, and the moisture is easy to control.

4. Add the right amount of purple potato flour to the sweet potato flour, if you like the color a little deeper, add a little more, like a light purple, put a little less.

5. Add the right amount of pumpkin flour to the sweet potato flour, if you like the color a little deeper, add a little more, if you like a lighter color, put a little less.

6. Add boiling water and form a ball, because the purple potato flour and pumpkin flour itself has no flavor, so add a little sugar into the boiling water.

7. Roll the dough into long strips and cut into small pieces.

8. Put into a variety of different sugar water soup base, cook until the taro ball all floating after 5 minutes, can be. (If you are afraid of not cooked, you can also eat a try, bite open to see if the inner core is cooked or not.)

Watch this recipe on your phone

Recipe Tips:

1, sweet potato starch must be scalded with boiling water in order to be able to form a ball.

2, I heard that taro rounds will be more Q after cooking in cold water.

3, one time can not eat all the taro rounds, sprinkled with starch, put in a plastic bag, put in the refrigerator frozen, eat as you cook.

4, taro ball can be with a variety of sugar water, I added this red beans, green beans, sago and white fruit. In fact, you can also add barley, peanuts, lotus seeds, taro, sweet potato, etc., you can choose according to their own taste. Taro ball can be eaten hot, you can also eat cold, ice cold, better taste.

5. Pure handmade taro balls have a proportion of how to do how to make delicious

- Preparation of ingredients -

Purple potatoes

yam

taro

Tapioca

Sweet red bean soup

- Steps -

1. Purple potatoes, yam and taro are washed without removing their skins, put on a steamer and steamed for 20 minutes, peeled when cooked. Separately removed and pressed into the mud, add the appropriate amount of tapioca, kneaded into a ball can be (like sweet add a small spoonful of sugar while hot). If you think it is too dry, you can add some water in moderation.

2. Take some of the dough and roll it into long strips, cut it into small pieces with a knife, and then into taro rounds. (Figure to save trouble not rolling round the same eat ha!)

3. Milk pot of water, boil down the taro rounds, and then cook for 2-3 minutes to float up. To taste more Q, the cooked taro balls in ice water soaked for a while. After that you can use your imagination, feel free to add your favorite other food!

4. You can make more at a time and freeze them. Add how much powder I really did not measure, anyway, it is slowly added to the dough on the line. The water of the yams eat the most powder, the other two powder is less. I didn't add any water at all.

- Tips -

Because the water of the yam is more powder also added more, when cooking round water rolled first under the yellow yam, not deformed scattered. There is also a purple potato seems to have what anthocyanins, right, cooking round water will become green, is a normal chemical reaction, so it is best to boil the water after not.

6. taro round how to make

Ingredients 1, taro (food court to buy a large, not the kind of small taro oh) 2, tapioca starch (said this is difficult to buy, food court supermarkets do not have, and finally the almighty Amoy to deal with) 3, brown sugar (this is to increase the similarity of the color and shade, not to put it out of the white out of the) Steps / Methods 1: Steam the taro, pounded into the mud to say that simple, in fact, huh, it really is not. In fact, huh, also really quite simple the only thing to note is that the taro must be completely steamed through, otherwise there will be small particles of hard lumps, not easy to mash 2: add tapioca starch, kneaded into a ball I add the amount of a whole packet, this completely depends on the amount of taro puree you feel thinned out by the addition of powder, feel dry with a bit of water 3, tapioca flour part of the pouring of the cauldron 4, kneaded into the square of the dough, this is very simple, right?5, finished, into the refrigerator freezer, cook and eat as you go.