Taro making
Taro is the soul of taro syrup. Select fresh taro, peel it, cut it into pieces, steam it, and grind it into mud while it is hot. Add a proper amount of cassava flour and knead it into a smooth dough. According to your own preferences, you can add fillings such as bean paste and chopped peanuts. Rub the dough into long strips, cut it into small pieces, and sprinkle a little cassava flour to prevent sticking.
Boil in sugar water
Sugar water is another important part of taro sugar water Traditionally, it is boiled with brown sugar or brown sugar, but according to personal taste, white sugar or rock sugar can also be used. Put the sugar in a pot, add some water and bring it to a boil. After the sugar is dissolved, add ingredients such as ginger slices or dried longan to taste. Cook until the sugar water is thick, and turn off the heat.
Boiled taro balls
Add small pieces of taro to the boiled sugar water and stir gently with a spoon to prevent sticking to the bottom. Taro balls can be taken out and drained when they float.
Assembled taro syrup
Put the cooked taro in a bowl, pour in the boiled sugar water, decorate with a few mint leaves or sprinkle with a few peanuts. Sweet and soft taro balls with refreshing sugar water are memorable.
skill
When making taro paste, you can add a little milk or coconut milk to increase the taste of milk.
When kneading noodles, the dosage of cassava flour should be moderate, too little will stick to your hands and too much will harden.
When boiling sugar water, you should master the heat, from saccharification to charring.
When cooking taro meatballs, the water temperature should not be too high to avoid taro meatballs being broken.
Taro syrup can be eaten both hot and cold, and its flavor is better after refrigeration.
Taro syrup is not only a dessert, but also a warm memory. In the busy life, you might as well make a bowl of taro syrup for yourself and your family and enjoy the sweetness and comfort.