The taro garden is soft and waxy, and tasteless in itself, but it can absorb all kinds of sweet soup flavors. It is refreshing when eaten cold, and warm and waxy when eaten hot, which is suitable for all seasons. The dessert shop is cheap and expensive, and the materials are not at ease. It is actually very simple to cook at home. Do it

with materials?

25g of taro

25g of purple potato

8g of white sugar

3g of cassava flour

5g of brown sugar

brown sugar taro balls-how do you make fresh taro balls at home?

1。 Wash the purple potato taro, isolate the water, press it in an electric pressure cooker for 1 minutes, take it out while it is hot, peel it, add sugar, spread it with a spoon, add dry cassava powder, knead it into a non-stick ball by hand, and add some water when it feels dry. Taro is the same as above, but no water is needed. Take a part and make it into a round strip on the chopping board, cut it into granules with a knife and sprinkle dry powder to prevent sticking.

2。 Boil boiling water in a pot and add handmade brown sugar blocks, and simmer for later use. Boil sago for ten minutes, remove and soak in cold water for later use. Take another pot to boil. Cook taro balls until they float, remove the cold boiled water, and then add purple potato pills. You can't cook them together, because the purple potato will change color when boiled. Take a bowl of brown sugar water, add taro, purple potato and sago, add a spoonful of sweet-scented osmanthus sugar, and eat.

Tips

Cooking separately won't cross colors. If you don't add much sugar, the taste will be light. If you like sweetness, you can add more sugar. This amount is relatively large, and the endless round can be sealed and frozen, and you can eat it directly next time. You can also make it with pumpkin, but after steaming, you should add more dry powder.