Share the practice of taro:
1. The main raw materials are taro (sweet potato, purple potato) and cassava powder, which tastes smooth and elastic; Generally, they are: lotus seeds, mung beans, red beans and peanuts.
2. Wash the ingredients, peel and cut into pieces, steam them, grind them into mud while they are hot, and add white sugar and milk as you like; Knead taro paste and tapioca flour into dough (choose appropriate amount of water or flour according to the degree of dryness and wetness of dough).
3. After kneading into strips, cut into small pieces with a knife and sprinkle powder to prevent sticking; (If you cook too much, you can directly freeze the raw taro balls and cook them when you want to use them, so you don't need to thaw them.)
4. Cook taro balls in the pot until they float, and then cook them for 1-2 minutes. Then you can take them up and cool them in ice water (cold water is also acceptable).
5. The manual process of homemade taro is a bit cumbersome, but if you persist, you will definitely get a surprise; If you really don't want to work too hard, personally, the taro balls that are expensive and round are quite good, which is more in line with your personal taste. You might as well try them ~