Attached is my method of making taro balls:

1. The main raw materials are taro (sweet potato and purple potato) and cassava powder, which tastes smooth and full of elasticity; Generally, there are lotus seeds, mung beans, red beans and peanuts.

2. Wash the ingredients, peel and cut into pieces, steam them, grind them into mud while they are hot, and add white sugar and milk as you like; Knead the taro paste and tapioca flour together (choose appropriate amount of water or flour according to the degree of dryness and wetness of the dough)

3. After kneading into strips, cut them into small pieces with a knife and sprinkle powder to prevent sticking; (If you cook too much, you can freeze the raw taro directly, and then take it out for cooking when you want to use it, without thawing.)

4. Cook the taro in the pot, and cook it for 1-2 minutes after it floats, and then you can hold it up and cool it in ice water (cold water is also acceptable)

5. The manual process of homemade taro is a bit complicated, but if you stick to it, you will definitely get a surprise. If you really don't want to work too hard, personally, the taro balls that are expensive and round are better, which is more in line with your personal taste. You might as well try them ~

Note: a. If you make taro balls with multi-colors and flavors, I suggest you cook them separately if you don't mind mixing colors. If you don't mind, you can cook them in one pot.

B. If you are worried that the taro is not cooked, you can smother it for 1-2 minutes after turning off the fire and then take it out and put it in ice water.