Lipu taro 600g (peeled)

Cassava starch 250g

Appropriate amount of honey

Taro and Taro Method (Home Edition)

This kind of patterned taro, also called Lipu taro, has high starch content and full aroma, and is very suitable for making dessert taro (home version).

Steam in the pot for about half an hour, and you can make taro and taro balls (family version) with a slight poke of chopsticks. Second step

Add honey/sugar/condensed milk to taro, you can add a little more, taro itself is not sweet, and then the third step is the method of neutralizing taro and taro balls with cassava starch (home version).

Crushing into taro paste, taro and taro balls (home version) Step 4

Take half of cassava starch, pour in appropriate amount of boiling water, and stir into sticky dough taro (home version). Step five.

Pour in taro paste, add the remaining cassava starch in several times, and slowly knead taro and taro balls (home version). Step 6

The process of kneading dough requires patience, and it is also fun to touch the small particles of taro during the process. Knead into a non-stick dough.

Roll into strips and cut into pieces. How to make taro and taro balls (home version) Step 8

Can you do so much? How to make taro and taro balls in a medium-sized egg beater (home version) Step 9

After the water is boiled, put the taro into the pot and it will float to the surface for about three or four minutes. Taro (Home Edition) Steps 10

After boiling in cold water twice, you can eat taro and taro (home version). Step 1 1.

skill

1. Be sure to rinse it with cold water for more than two times, and the taste will be Q-elastic.

2. It is delicious with red bean soup, coconut milk and milk.

3. When chewing, the taro granules are chewed and the taste is very rich.

4. The endless taro is frozen with starch. Don't thaw it next time, just cook it in a pot.