Taro and Sago Dew
Ingredients: 250g of taro, 100g of sago, 50g of black pearls
Seasoning: 50g of rock sugar, 50g of honey beans
p>How to do it
(1) Prepare the sago materials
(2) Yellow pearls and black pearls (available at milk tea places)
(3) Peel and wash the taro and cut into cubes for later use
(4) A little honey beans and an appropriate amount of coconut milk (you can add more if you like a strong milk taste)
(5 ) Rock sugar
(6) Add an appropriate amount of water to the pot and bring to a boil, pour in the sago, cook for 10-15 minutes until there is only a small white dot left in the middle, then turn off the heat
(7) Cook yellow pearls and black pearls in the same way for 30 minutes. After cooking, mix with sago. Turn off the heat and cover the pot and simmer for 10 minutes. Pour the stewed sago, yellow pearls, and black pearls into cold water and soak them. Take it out (doing this will make it taste better)
(8) Pour water into the pot and add the taro, bring to a boil over high heat
(9) Add rock sugar until the taro is soft and mushy
(10) Then pour in coconut milk or milk
(11) Finally, add honey beans and boil, add processed sago and mix well
Ingredients: 20 grams of black sesame seeds, 100 grams of sweet potatoes, 50 grams of taro
Taro and sweet potato balls
Method:
(1) Pour the cooked black sesame seeds Pour into a plate and set aside.
(2) Put the sweet potatoes and taro into the rice cooker and steam until they are fully cooked and soft.
(3) Take out the sweet potatoes from the rice cooker, put them in a large bowl, wait until they cool, and mash them into a puree with a large spoon.
(4) Take out the taro, peel it and mash it into puree. Use a spoon to scoop an appropriate amount into the palm of your hand and knead it into a ball shape.
(5) Complete several taro balls in sequence.
(6) Take a taro ball, scoop out an appropriate amount of sweet potato puree and wrap it outside, then roll it into a ball, and wrap all the taro balls completely in the sweet potato puree.
Wrap the sweet potato puree .
(7) Finally, sprinkle black sesame seeds evenly on the surface of the prepared meatballs.