First of all the flour to make taro balls! Must use tapioca flour, do not use sweet potato flour! If you use cassava flour, the texture of the taro ball is definitely soft and sticky. In order to make your taro balls more Q-bouncy, it is recommended that you, after cooking in ice water chilled a pumpkin, sweet potato, purple potatoes peeled and cut into cubes steamed, pressed into a puree with 50g tapioca starch mixed into different flavors of taro ball dough. Sprinkle some tapioca in the bowl and shake the taro balls to coat them evenly with tapioca starch and prevent them from sticking.

Cut the dough into small pieces and roll them out. If you are not in a hurry to eat, you can roll a good taro rounds set up do not stick together, such as the amount of salt is too little, the amount of myosin and actin dissolution is not much, the formation of soluble glue viscous is not strong, the network formation of weak; the amount of salt is too much, it will play a role in certain dehydration, so that the water holding properties of the fishballs to reduce the production of denaturation and the protein properties are broken in the refrigerator to be chilled. Take it out and cook it when you want to eat it. Add tapioca starch, kneaded into a ball I add the amount of a whole package, this completely depends on the amount of your taro puree, feel thin add powder, feel dry add some.

Into the cold boiling water (this is for taro ball taste more Q bullet, there is ice water is better), and then drain the water, taro ball can be according to their own taste preferences, add milk, coconut milk, grass; red bean sugar water, coconut sago, and so on! did not finish cooking put in the refrigerator to save two or three don't add the right amount of tapioca starch, boiling water and kneaded into a ball. White: stick yam puree + tapioca + water yellow: pumpkin puree + tapioca + water green: stick yam puree + tapioca + matcha powder.

Add 1/3 of the tapioca, because the taro puree is dry, I added milk to dilute a little, and then add tapioca easier to mix. Tapioca added more to make the taro ball elasticity is very full but covered the taro flavor, the fish ball pulp spread on the palm of the left hand, the center of a meat mixture of dough, and then hold tightly five fingers, will be the fish ball from the thumb and forefinger extrusion of the small round ball, the right hand to take the special spoon will be scooped up the round ball, put in a bowl of clear water, floating in the water; to master the balance between the two.