Sweet potato flour can replace cassava flour.

One of the main ingredients of Taiwanese taro balls is cassava flour. It uses not only the elasticity of cassava starch, but also the crystal clear purity of cassava starch after steaming. After ripening, the color is gray and does not have the brightness of tapioca flour, so it cannot be replaced. It can be replaced if you only need its elasticity to make glutinous rice balls.

The difference between cassava flour and sweet potato flour:

1. Difference in source.

Tapioca flour: Tapioca flour is a powder product made by drying and processing the tubers of a maple plant that belongs to the same genus as rubber. It has a high starch content and is called tapioca starch in many places.

Sweet potato powder: Sweet potato powder is also sweet potato powder, which is derived from our common sweet potato. Sweet potato is a kind of potato plant. This kind of powder also contains high starch and is a kind of whole grain.

2. Different uses.

Tapioca flour: In my country, cassava flour is mainly used as feed and food additives. In Taiwan, cassava flour is commonly used to make taro balls, which have a very good taste.

Sweet potato flour: Sweet potato flour is mainly used to make vermicelli. Of course, it is also used to make feed. The vermicelli produced by it also has a certain elasticity. The taste is worse than rice noodles, but the fragrance is not as good as rice noodles.