Steamed Lipu taro is first kneaded with100g+30g cassava flour. If it is dry, it can't agglomerate. Add a little water until it agglomerates. Steamed purple potato 100g+ cassava flour 45g, knead into dough, and add a little water if it is too dry. Steamed pumpkin 100 g+50 g cassava flour, pumpkin contains more water, so try to choose the one with less water and knead it into dough. After the dough is made according to the above ratio, it can be pulled into small pieces by hand or twisted into long strips and cut into small pieces. Frozen, can be stored for one month and can be used at any time.
Colored taro and black pearls are poured into the pot to cook. After the colored taro floats, cook it for another minute or two, then take it out and cool it in cold water. Sweet potato and purple potato are kneaded into smooth dough in the same way. However, the water content of these two raw materials is low, and the ratio of cassava flour should be adjusted to 1: 0.4. For example, 40 grams of cassava flour can be added to 100 grams of purple potato, which is low in sweetness. Use a spoon when adding water, a few grams at a time, not too much. Don't add too much tapioca powder at a time. The ratio of sweet potato to cassava is 1: 0.5. Use sweet potato100g, and add 50g cassava flour.
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