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Taro dessert is a common delicacy. It is small and delicious.

It is rich in color and looks very appetizing. Cold Autumn

It is very warm to eat a bowl in winter. You can make it at home. Here is a home-cooked recipe. I hope you will adopt it!

Preparation materials

Eight small purple sweet potatoes, 500 grams of tapioca flour, appropriate amount of sugar,

500 ml of milk, one coconut, one small pumpkin,< /p>

Red beans, mung beans, barley, sago, and appropriate amount of rock sugar

Production steps

Put the ingredients to be used, red beans, mung beans, and barley

Soak overnight.

Steam the purple sweet potato and pumpkin until they are thoroughly cooked without any lumps.

Then stir them into puree.

Pumpkin and purple sweet potato contain sugar, but adding cassava

The sweetness will be reduced after adding starch, so you can add some sugar in moderation.

Then add the starch. Don’t add it all at once. Add it in several times

. You can use chopsticks to stir at first, and then knead it with your hands after the dough is formed

The dough will become dry and somewhat elastic

If it is too dry, you can add a small amount of milk.

Find a cutting board, sprinkle with a little flour, knead the dough

into thin strips and then cut into cubes, and coat with a thin layer of flour to prevent them from sticking

together.

Next step, boil the water in the pot, add the taro balls, and cook for five to six minutes. Wait until all the taro balls float.

Remove them. Soak them in cold water. After a while, the taro balls

will become very elastic, making them easier to make later.

The key to cooking sago is to simmer. Boil water in the pot, add

add sago and cook for ten minutes, turn off the heat, cover and simmer for ten minutes

It will take about five minutes until there are no white cores in the sago.

Put them out and rinse them in cold water for later use.

Make a hole in the fruit coconut, align it with the mouth of the cup and place it upside down

Let the coconut juice flow out naturally, and use a spoon to scrape out the coconut meat

, cut into pieces and set aside. Pour the coconut milk into the pot

bring it to a boil, then add 500 ml of milk, coconut meat cubes,

appropriate amount of rock sugar and boil together to get a sweet coconut milk.

Finally, boil the red beans and mung beans that have been soaked in advance.

Add an appropriate amount of rock sugar and tapioca flour and cook until thick.

Cook the other ingredients and put them into a large

bowl. Use a spoon to slowly add the cooled coconut milk.

You like the cold taste? It can be kept in the refrigerator.

Home-style taro ball dessert is ready.