taro tofu pudding is a kind of dessert. The signature taro tofu pudding is handmade instead of taro. It's great. I recommend you to try it. Beautiful color, cool and refreshing, delicate and smooth taste. It's best to stutter. It feels very good.

Details of ingredients

Ingredients: about 3g of taro (half a piece), about 2g of purple potato (one ordinary size), about 3g of pumpkin, half a carrot and 5g of cassava flour

Accessories: some rock sugar, about 2ml of sweet wine, and one spoon of homemade sweet-scented osmanthus sugar

Steps of making homemade taro balls

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2

First crush the sweet potato (by hand or spoon), add a little water, and gradually add cassava flour until it is kneaded into dough. Other dough steps are the same, but the pumpkin does not need to be drained, because there is a lot of water in the steamed pumpkin, and cassava flour is gradually added to knead it into ordinary dough.

3

Knead dough with various flavors. It is suggested that the dough with the highest moisture content should be made first. Pumpkin can be made first, so that it can remain soft at the back, but the dough with taro and carrot flavor will be hard, and it will be harder if it is left for a long time (meanwhile, taro is not sweet in the process of kneading dough, so you can add a little sugar).

4

Rub all kinds of dough into strips of big caterpillars, cut them into sections with a knife, and put each piece into a dry plate sprinkled with cassava flour. It is recommended to make pumpkin and sweet potato flavor first, for the same reason, because more water is not afraid of long storage. At the same time, when you put the prepared taro into the plate, you should keep throwing it, so that the taro can be wrapped with tapioca powder to avoid sticking together.

5

Knead taro balls with different flavors.

6

Boil half a pot of water. When the water boils, put the prepared liqueur, rock sugar and sweet-scented osmanthus sugar into it (if you don't like liqueur or don't have liqueur, just cook the sugar water directly).

7

Boiled sugar water for later use.

8

boil half a pot of water separately, and then put the taro balls into it after the water boils (about 15-2 per person on average), and cook for 3-5 minutes after the taro balls float completely.

9

Pick up the cooked taro balls and put them in the reserved sugar water (the soup cooked in clear water will be sticky and affect the taste, so it is not needed).

1

In summer, you can boil the sugar in water in advance and put it in the refrigerator to cool, and put the hot taro into the cold sugar water. It's really delicious!

Tips

These steps and taste choices are completely unique and innovative. Personally, I feel that there are still many flavors to choose from. Welcome to share.

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