Method of making: It is emphasized that kneading vigorously can make taro more tough, and the amount of sweet potato powder should be increased or decreased according to the water content of taro.
1 Peel and slice taro or sweet potato, and steam in a steamer for about 30 minutes.
2 Mash steamed taro or sweet potato into mud, slowly add sweet potato powder and knead it into dough, and finally knead it into strips.
3 put taro or sweet potato balls in boiling water, burn them until they float, and put them in boiled sugar water.
Question 2: How to make taro balls more Q and chewy Raw materials: 300 grams of taro or sweet potato, 400 grams of sweet potato powder. 8 cups of flavored water and 1/2 cups of sugar.
Method of making: It is emphasized that kneading vigorously can make taro more tough, and the amount of sweet potato powder should be increased or decreased according to the water content of taro.
1 Peel and slice taro or sweet potato, and steam in a steamer for about 30 minutes.
2 Mash steamed taro or sweet potato into mud, slowly add sweet potato powder and knead it into dough, and finally knead it into strips.
3 put taro or sweet potato balls in boiling water, burn them until they float, and put them in boiled sugar water.
Sincerely answer for you, I hope I can help you, give someone a rose, have a fragrance in your hand, and have a safe and good life. If it is useful, give me a favorable comment. O(∩_∩)O~
Question 3: How can taro be chewy? Try adding pea powder.
Question 4: How to make taro balls? I make it with sweet potato starch, so I don't have to chew it. I knead them like dumplings for a long time, then put them for half an hour, and then put them in the pot. That's how I make crystal cakes.
Question 5: Are taro and sweet potato balls the same as pearls in bubble tea? I've only eaten pearls, not taro. I did the same thing yesterday. I prefer taro.
Question 6: How to make taro balls? I used sweet potatoes, but the dough was too sticky to knead. It may be too thin, so add some flour (other dry starch can be added as you like) and adjust the water less (water is too thin, so it is not easy to knead into a ball, just like kneading glutinous rice balls), so that it can be kneaded into a ball. You can also add some egg yolk and cooking oil to the dough, or put some oil on your hands before kneading the dough to avoid sticking your hands.
Question 7: Last time I made taro balls, I only put cassava flour, which was not as chewy as the ones in the shop. Does anyone know what starch to put in taro balls and sweet potato balls?
1. Peel taro and sweet potato, cut them into pieces with a thickness of about 1.5 cm, cook them in boiling water, take them out and let them cool slightly, and mash them into mud, then add sweet potato powder and fine sugar and knead them into non-sticky shapes, knead the dough into strips, and then knead them into equal small particles.
2. Boil the water for cooking taro, add appropriate amount of water and brown sugar and boil it into sugar water.
3. Reburning 1 boiler water. After the water is boiled, put the prepared taro and sweet potato balls into the water until they float, then take them out and put them in sugar water.
Question 8: How to make taro balls more Q?
1 taro, 1 sweet potato powder, 1 white powder, 1 glass of water, 2 tablespoons of fine sugar.
working methods
1.) First, wash and peel taro and cut it into thick slices of about 1 cm.
2.) Then put the taro in a steamer or microwave oven for steaming, or put it in boiling water for cooking.
3.) Take out taro, air-cool and mash it into paste, then add sweet potato powder and white powder (one to one ratio), add fine sugar and knead until the whole taro does not stick to your hands.
4.) Then knead the whole dough into strips.
5.) Finally, cut the dough into small pieces of equal weight.
6.) Boil the taro water just now, then add some water and brown sugar and boil it into sugar water.
7.) Prepare a pot of water, put the taro in the pot until it floats, and scoop it into the freshly cooked sugar water.
8.) If you can't finish the prepared taro at one time, you can put it in a plastic bag and freeze it in the refrigerator. Take out the ice when you want to eat it.
9.) If you like sweet potato balls, you can use the same method.
Question 9: Is it ok to make taro balls with starch instead of cassava flour? Yes, but it tastes different.
Problem 10: The semi-finished taro seeks remedy. Five points. Have you been mixing flour for a long time? Or is the powder too thin? If the powder is left for a long time, it will absorb the moisture in the air and become thinner, and the temperature of 20 degrees will not exceed 3 hours. If the south is wet, it will not exceed 1 hour, or even half an hour.