Seeing someone selling handmade taro in a circle of friends, my mouth is a little greedy and the weather is getting hotter and hotter. The dessert made from taro is essential. Taro is a traditional dessert in southern Fujian and Taiwan Province Province. It tastes like a q-bomb. It can be paired with honey red beans, and milk, coconut milk, fruit and sago can be added at will. You can also eat it while it's hot. There are many varieties. I usually want to eat, but I want to eat in Yuxian, but the price is quite expensive. However, I am a diligent eater, and I will try my best to make any delicious food I want. After collecting and sorting out some information, I did some work myself. I didn't expect taro to be quite successful. Anyway, it's better than selling outside and it's also very economical. How many times can the prepared taro be eaten when it is frozen? Dear friends, do you want to know how to do it? Let's look at the practice.

Yutou candy branch

[Ingredients] 200 grams of taro, 200 grams of purple sweet potato, 200 grams of cassava starch, 300 grams of honey, red beans, honey or condensed milk, sago, milk or coconut milk.

"practice"

1. Taro, purple potato and sweet potato are peeled and cut into pieces. Then wrap it in tin foil and steam it in a steamer 15 minutes until cooked.

2. Put the purple potato, sweet potato and taro into a fresh-keeping bag and beat them into mud with a rolling pin.

3. Add some cassava flour to the taro paste while it is hot. At first, you can stir with chopsticks, because it is wet and sticky. Add cassava flour in several times, and then add flour every time without dry powder at all. The amount of cassava flour is about half of each ingredient, 200 grams of taro paste and 100 grams of cassava flour. May not be used, may not be enough. Here, more than100g cassava flour, 90g purple potato and almost100g taro are used to mash sweet potatoes. According to the actual operation, 100g is for reference only.

4. Knead the purple sweet potato paste, sweet potato paste and taro paste into a ball. The dough is elastic without touching it. If you feel wet, you can add a little cassava flour or glutinous rice flour. If the mud is dry (such as purple potato), you can add a little hot water while kneading. Remember to add it several times, and don't add too much at once.

5. Take part of the mud and knead it into thin strips and cut it into small pieces.

6. Knead taro balls of three colors and sprinkle some cassava flour to prevent adhesion.

7. Boil a pot of water, put in taro balls for one person and spread them out gently with a spoon. The water boiled again, and taro balls floated on the water. Cook for another minute and take it out. These three colors can be cooked separately to avoid color crossing. Cooking together here is no problem, and there is no string of colors.

8. Put the fished taro into cold water immediately. Water it three or four times until the taro is completely cooled, so that the taste of taro will be more elastic.

9. Boil more water and boil a pot of water. Boil the water and pour in sago. Cook on high heat 15 minutes. Turn off the fire until there is only a small white spot left inside the sago. Cover and simmer for a while. If the sago is not completely transparent after stewing for a while, you can continue to cook it, and then cover it for stewing. Repeated operations will definitely be completely transparent. Boiled sago is supercooled in cold water, so that sago tastes delicious.

10, take a small bowl, add sago and taro, pour milk, honey and sprinkle some honey red beans. You can also cook red bean soup and put it in taro with a spoon. It's also delicious. Delicious taro syrup is ready. Have a bowl!

"hint"

1. If the dough is too wet, you can add some cassava flour or glutinous rice flour. Don't add too much cassava flour, which will make taro too hard to eat and not easy to cook. If you add too much glutinous rice flour, it won't be Q. If the mud is too wet, put it in the pot and fry it in advance. For example, make taro balls with pumpkin mud. If it is dry, you can add some hot water and rub it a little. 2. Taro balls that can't be eaten at one time can be frozen in the refrigerator. Next time you eat it, just take it out and cook it without thawing it. If you want to add sugar to taro, sprinkle some when cooking. Don't add sugar when kneading dough, it will increase the humidity of dough, and add more cassava flour, which will affect the taste. 4, purple potato taro is easy to fade, you can drop lemon juice into purple potato paste, lemon juice has a color fixing effect.