Ingredients?

105 grams of potato starch

An appropriate amount of turtle paste

285 grams of taro (peeled)

< p>Sweet potato (peeled) 260g

Purple sweet potato (peeled) 290g

Sweet potato starch 390g

White sugar 90g

60 grams of water

Adequate amount of coconut milk

How to make Taiwanese taro balls?

285 grams of taro, 260 grams of sweet potato, 290 grams of purple potato (all It is the net weight after peeling)

Prepare sweet potato starch and potato starch, which are generally available in the seasoning section of supermarkets;

Slice sweet potatoes, purple potatoes, and taro into plates and steam them separately. . The color of purple potatoes is the most unstable and is easy to dye, so they must be separated;

After steaming, press the sweet potatoes into a puree and add 30 grams of white sugar;

Add 120 grams of sweet potato starch ;

Add 30 grams of potato starch;

Knead it into a dough. I added 30 grams of water. The water should be added slowly. If you are not careful, you will add too much and it will form a ball. That’s it;

Knead the sweet potato balls;

Knead the purple potato balls and taro balls in this order. (The method of making purple potato dough is the same as that of sweet potato dough) (The ratio of taro dough is as follows: taro puree + 150 grams of sweet potato starch + 45 grams of potato starch. I feel like I don’t need to add water because the viscosity of taro is very high. Once I add water , the viscosity is higher, so I added more flour, so you can try adding flour without adding water, and it will be OK if you can knead it into a ball)

Take a small lump of sweet potato and knead it into a long and thin ball. Shape into strips and cut into 1cm pieces. During the process of kneading into strips, you can sprinkle some potato starch to prevent sticking.

Cut the three colors separately. Similarly, the taro is the most difficult to get;

After the water boils, add the sweet potato balls, turn to medium heat and cook until the balls float, then cook for 1 , 2 minutes is enough. I cooked the three colors separately to avoid color transfer, but you can also cook them together;

Put the cooked dumplings immediately into cold boiled water (ice water is better) and take them out after a while. The taste of taro balls is more elastic and smooth;

Cook purple potato balls and taro balls separately. I cooked them separately for a fresher and more beautiful color. You can also cook them together;

< p>Cut the Guiling paste into small pieces, combine it with three kinds of dumplings, and pour in the coconut milk;