Taro, a sweet snack with both taste and face value, has already captured the love of countless taste buds. The key to making taro balls is to choose suitable flour, which will directly affect the elasticity, softness and fineness of taro balls.

When it comes to the choice of flour for making taro balls, we must first understand the characteristics of different flour types.

Cassava flour, also known as white powder and raw flour, is mainly composed of starch, which has strong water absorption and can give taro a chewy taste. However, it should be noted that cassava flour needs to be matured during the production process, otherwise it will produce a raw taste.

Sweet potato powder, taken from sweet potato, is also rich in starch, with strong water absorption and soft and waxy texture after cooking. Sweet potato powder can bring natural sweetness to taro, and it is not easy to boil.

Glutinous rice flour, made by grinding glutinous rice, has excellent water absorption, and is sticky and chewy after steaming. The addition of glutinous rice flour can improve the satiety and sweetness of taro.

Sticky rice flour, also known as rice flour, is made of rice, which has moderate water absorption and delicate texture after steaming. Sticky rice noodles can balance the proportion of taro paste and flour to a certain extent, and avoid taro balls from being too soft and rotten.

Corn starch, made from corn, has weak water absorption and mainly plays a thickening role. When making taro balls, adding a small amount of corn starch can make taro balls more compact.

Knowing the characteristics of different powders, let's discuss their collocation ratio. Generally speaking, there are several combinations of flour for making taro balls:

Cassava flour+sweet potato flour: the elastic taste of cassava flour and the soft, waxy and sweet taste of sweet potato flour complement each other, which is a common collocation of taro flour.

Glutinous rice flour+sweet potato flour: The sticky glutinous rice flour and sweet sweet sweet potato flour combine to make taro more satiety and flavor.

Sticky rice flour+corn starch: The Q-elasticity of sticky rice flour and the thickening effect of corn starch can make taro more compact and elastic.

In the actual production process, the proportion of flour can be adjusted according to personal preference and the hardness of taro paste. For example, when the taro paste is soft, the proportion of cassava flour or glutinous rice flour can be increased to enhance the elasticity of taro balls; When the taro paste is hard, the proportion of sweet potato powder or sticky rice flour can be appropriately increased to increase the soft waxy degree of taro balls.

The selection and collocation of flour for making taro balls is a flexible art, which needs to be adjusted according to the actual situation and personal taste. As long as we master the characteristics of different kinds of flour and follow the principle of moderation, we can make sweet and delicious taro balls with soft teeth and bring a sweet feast to the taste buds.