Can you make taro balls with sweet potato flour? There is no cassava flour at home, so you can make taro balls with sweet potato flour, but it is not recommended to make them in regular restaurants, because cassava flour and sweet potato flour are different to some extent, although the starch content is high and the protein content is low. Taro balls made of cassava flour are more resilient and elastic, and it is best to use high-quality cassava flour for business.
Tips for making taro balls with sweet potato powder 1. Choose a sweet potato, wash it and steam it. With high water content, it will rot after steaming.
2. Add the sweet potato powder into the sweet potato paste in several times, knead it evenly and then add it until it is not thin and unshaped.
3. Take out the kneaded dough, knead it into long strips and cut it into small pieces.
Put it in a bowl with raw flour, so it won't stick together.
5. Boil the water pot, add cold water after it floats, and continue to cook, just like cooking jiaozi, it is difficult to cook thoroughly, so it is recommended to add more water. Soak in cold water after cooking. I suggest you still use cassava flour, and sweet potato flour can only relieve hunger.
Will taro not digest if you eat too much? It usually takes about two hours for taro to be digested in the stomach, so eat less. Taro balls are mainly extracted from sweet potatoes and other root foods, with high starch content. Every100g of taro balls contains nearly100g of calories, so eat less. From the perspective of traditional Chinese medicine, it has the functions of clearing away heat and promoting diuresis, calming the nerves and detoxifying, relieving summer heat and quenching thirst, invigorating the middle energizer and invigorating qi, calming the nerves and calming the mind. Pay attention to rest and avoid fatigue.