Main Ingredients
Taro
180g
Sugar
50g
Tapioca
100g
Supplementary Ingredients
Red Bean
100g
Sago
100g
Steps
1. p>Steps
1. Cut taro into small pieces and steam in a steamer;
Note: Taro can be replaced with sweet potato or purple potato to make a different flavor; however, due to the high water content of sweet potato and purple potato, you will need to add an extra 50g of tapioca flour or more per serving, so you can control it according to the actual situation.
2. Add sugar to the steamed taro;
3. Mash the taro with the sugar while it's still hot;
4. Add tapioca flour to the mashed taro;
5. Knead the taro dough to make it invisible to the dry powder;
6. Take a piece of dough and roll it into a long strip of about 1.3cm in diameter;
7. Cut it into small segments. This way the basic taro ball is finished;
8. Next look at the purple potato taro ball, because potatoes and taro compared to the viscosity is not too good, so after kneading into the dough do not rush to shape;
9. Take a tenth of the dough into the boiling water, cook until floating;
10. And then put it back to the original dough, add some dry tapioca;
11. Knead the dough again;
12. Finally, and the basic taro ball as well as the formation of small pieces can be;
13. Sweet potato taro ball steps and purple potato taro ball is the same, you can according to the preference of more than one kind of taro ball, increase the color and flavor of the taro ball;
14. This time I prepared three kinds of Oh. You can also add matcha powder to the taro to make matcha taro balls.
15. taro sago dew (cold):
1. 100g of sago soaked in water, soaked for half an hour;
2. Boil a pot of boiling water, pour in the sago, cook until the sago is only a little bit of the center of the white heart, turn off the fire will be thoroughly smothered sago;
3. Repeatedly wash the sago with water and then served in a bowl;
4. Pour condensed milk and chilled coconut milk;
5.
4. Pour in condensed milk and chilled coconut milk;
5. Finally, put in the boiled taro balls and honey red beans can be.