The raw materials for making taro balls are not limited to taro, but we can also make them with sweet potato and purple potato. The taro balls made in this way are not only more beautiful in color, but also richer in taste and nutrition.
Ingredients required: purple potato, sweet potato and taro each 300g, sweet potato starch 150g/ serving *3 portions, potato starch 100g (average 3 portions), and appropriate amount of powdered sugar.
Production steps:
① Peel purple potatoes, sweet potatoes and taro, steam them and press them into mud.
② Sweet potato taro balls: Take sweet potato starch 150g, pour 2/3 sweet potato starch (i.e. 100g) into a basin, then add about 30g sweet potato starch, mix well, slowly add boiling water (not too much boiling water, because sweet potato has a high water content), stir with chopsticks, and knead into dough. Rub it a little and add the powdered sugar. At this time, the dough will stick to your hands, and then add the remaining 1/3 sweet potato starch to continue kneading until the dough does not stick to your hands. The more evenly kneaded, the more Q-elastic the taro tastes.
③ Make purple potato taro in the same way. Purple sweet potato is relatively dry, and 150g sweet potato starch may not be used up. This may depend on the situation.
Finally, make taro paste, which is sticky, so be patient when doing it.
⑤ Knead the three kinds of dough into long strips and cut them into small pieces.
6. Boil a pot of boiling water, put the taro in it, and shovel it with a shovel after taking out the pot. Don't let the taro stick to the bottom of the pot. Cook over high heat until all taro balls float, and continue cooking for 2-3 minutes. When it's all cooked, you can take it out and match it with red bean soup, or ice cream, or turtle paste.
⑦ The endless taro balls can be wrapped with a layer of starch, put into a fresh-keeping bag and frozen in the refrigerator, which can be preserved for a long time.
Remember two tips,
First, the process of mashing sweet potatoes should be fast, and cassava starch should be added while it is hot.
Second, the gelatinization process can not be less. If you feel dry after gelatinization, you can add some hot water appropriately. These two steps were done correctly and basically did not fail. This recipe is sugar-free, because it is usually eaten with other ingredients, such as honey beans, condensed milk, milk and so on. If you just eat taro, you will feel very weak.