A collection of taro paste desserts

1. 1. Cut the taro into cubes and steam them, plus cream, milk, condensed milk, and purple sweet potato starch.

2. Pour into the wall breaker and beat into mud.

3. Add sugar to tapioca starch and 50g of taro paste and knead well.

4. Pour in appropriate amount of boiling water (add little by little) and knead into a smooth dough.

5. Roll into small balls and sprinkle with dry powder to prevent sticking.

6. When the water is boiling, pour in the taro paste and cook until it floats. Place in cold water and set aside.

7. Beat eggs + sugar and condensed milk, add light cream and milk and stir evenly.

8. Sieve the egg tart liquid twice for a more delicate texture.

9. Place the egg tart shell on the baking sheet and spread an appropriate amount of taro paste on the bottom.

10. Pour in the egg tart liquid until it is 80% full and bake at 200 degrees for about 20 minutes.

11. Take it out of the oven and spread the taro paste on the surface. Serve the taro balls and pop them.

2. 1. Prepare ingredients.

2. Mix milk + corn oil + 5 grams of sugar.

3. Add sifted low flour and purple sweet potato starch and mix well.

4. Add egg yolk and mix well and set aside.

5. Egg white + sugar (add in three times), beat with a few drops of lemon juice until the tip of the egg head lifts up (there should be no water in the basin).

6. Add one third of the batter into the batter and mix evenly (pay attention to the mixing technique).

7. Pour into the remaining egg whites and mix well. Pour into a 4-inch mold to knock out air bubbles. Place in a preheated oven and bake at 155 degrees for about 30 minutes.

8. Taro paste sandwich: 150 grams of steamed taro paste, 35 grams of light cream, 75 grams of milk, and 30 grams of condensed milk. Use a mixer to puree it into a paste and prepare it in a decorating bag.

9. Spread the taro paste on the noodles: 150 grams of light cream + 5 grams of sugar + 40 grams of beaten taro paste, and beat until it looks like yogurt.

10. Let the cake cool and unmold it, then dig a hole in the middle.

11. Squeeze in the taro paste filling.

12. Cover the cake base, spread taro cream on the surface, decorate with taro balls and serve.

3. Collagen eggs come from milk powder, cheese, steamed taro, and purple sweet potato.

1. Steam taro + purple sweet potato, add collagen milk powder.

2. Press into mud.

3. Divide into evenly sized balls and press into cakes.

4. Add cheese, wrap it up and roll it into a ball.

IV. 1. Add sugar/milk condensed milk/purple sweet potato powder to steamed taro.

2. Crush the taro into puree, and add the amount of milk according to the condition of the taro puree.

3. Place a piece of toast on the plastic wrap and cover it with taro paste.

4. Put another layer of seaweed and meat floss.

5. Spread taro paste evenly on the other piece of toast.

6. Cover the toast with plastic wrap and cut it in the middle.

7. Add sugar and milk to the eggs and stir evenly.

8. Steam taro and purple sweet potato, press into puree, add milk and sugar and stir evenly. (You can’t finish the purple sweet potato and taro at one time, so you can freeze it and eat it as carbohydrates.)

9. Spread the taro puree in a bowl, top with egg liquid, and bake in an air fryer at 180 degrees for 10 minutes. .

V. 1. Add glutinous rice flour and corn starch.

2. Add sugar and mix.

3. Add milk.

4. Mix evenly.

5. Sieve.

6. Pour into a bowl and steam over high heat for 20 minutes.

7. Add butter while hot, knead until smooth, and divide into 2 pieces.

8. Add purple sweet potato powder in one portion and knead evenly.

9. Add taro puree and purple sweet potato starch and knead well, roll into a long strip with plastic wrap and refrigerate.

10. Mix the cheese and sugar evenly, roll it into a long strip with plastic wrap and refrigerate it.

11. Sprinkle cooked glutinous rice flour to prevent sticking, and use a rolling pin to roll the dough into a flat shape.

12. Add the taro cheese filling respectively, pinch and cut into small strips.

6. 1. Prepare ingredients.

2. Taro paste filling: Steam Lipu taro, purple sweet potato, add condensed milk, light cream, sugar, and puree with a milk processor.

3. Beat egg yolks with sugar and hot water until fluffy and white

(sterile eggs do not need hot water).

4. Add mascarpone and beat until smooth.

5. Whip the light cream until it has texture. 7-8 minutes.

6. Add the whipped cream and mix evenly.

7. Dip finger biscuits in milk.

8. Place a layer of finger biscuits in the container.

9. Spread another layer of taro paste.

10. Layer the cheese paste.

11. Layer finger biscuits, stack them one after another, smooth them out and put them in the refrigerator overnight before taking them out.

12. Mix the purple sweet potato powder and milk powder and spread it on the surface, then add the biscuits and add the cream color to add the expression.

7. 300g milk, 15g white sugar, purple sweet potato, sago, 30g tapioca starch, glutinous rice balls.

1. Steam purple sweet potato and taro.

2 Purple sweet potato + taro + condensed milk.

3. Press it into a smooth paste. If the color is too dark, add some taro.

4. Add appropriate amount of milk and stir evenly with a food processor, or mix directly and stir evenly.

5. Making mochi: Put tapioca starch, white sugar and milk together in a pot, stir over low heat until thickened as shown in the picture, then turn off the heat.

8. Ingredients: taro paste, taro paste milk cap, taro paste pops, milk.

Some ingredients for taro puree: 500 grams of taro, 200 grams of milk, 30 grams of sugar substitute, and 130 grams of purple sweet potato.

1. Peel the purple sweet potato and taro and steam them in a pot.

2. Add milk.

3. Use a mixing machine to beat into fine mud.

Ingredients for taro puree popo: 25 grams of taro puree, 5 grams of white sugar, a little boiling water, and 50 grams of tapioca starch.

Ingredients for taro milk cap: 5 grams of white sugar, appropriate amount of purple sweet potato powder, 150 ml of light cream.

1. Mix taro paste, tapioca starch, and white sugar. Add an appropriate amount of boiling water according to the dough humidity and mix to form a dough.

2. Roll the taro paste into small balls.

3. After the water in the pot boils, add the popcorn, cook until it floats to the surface, then cook for 2 minutes, remove and rinse with ice water.

4. Add sugar and purple sweet potato starch to the light cream.

5. Beat the eggs with a whisk until slightly thick.