Homemade handmade taro ball, taro ball is a relatively common dessert, unique taste, the practice is not very complex, so many people like to do at home, both hygiene and delicious, taro ball can also be eaten with a lot of other food with the following I'll share with you homemade handmade taro ball method, quickly do it!

Homemade handmade taro balls 1

Ingredients for taro balls

Tapioca 200g

Peeled sweet potato 200g

Peeled purple potato 200g

Sago 60g

Sugar 1 tbsp

Milk 250ml

Practice of taro balls

Step 1, Preparation of purple potatoes, sweet potatoes to do taro rounds of course you can also change into a variety of fruits to do taro rounds

Step 2, the water under the sago, open medium-low heat has been cooking, cook until the sago transparent turn off the fire and simmer for 15 minutes, fish out more than a few times through the cool water.

Step 3: Pour the milk into a new SiShiTe wood and stone soup pot and heat over low heat. Turn off the heat until the milk is bubbling around the edges, stir in the sugar and set aside to cool.

Step 4, take 60 grams of tapioca into the Xinsite wood and stone soup pot, add the right amount of boiling water little by little to add to stir into a paste, not too thin.

Step 5, sweet potatoes, purple potatoes on the pot steamed. Sweet potato with 30 grams of cooked tapioca, 70 grams of raw tapioca kneaded into a ball. Add 30g of cooked tapioca flour and 70g of raw tapioca flour to the purple potatoes.

Step 6: Roll the purple potato dough into small balls.

Step 7: Add sweet potato dough and purple potato dough to make this color.

Step 8: Add water to the soup pot, add taro balls, and cook until the balls float.

Step 9, boiled taro ball over cool water.

Step 10, taro ball, sago added to the bowl. Add cooled milk, if you like ice, you can add two small ice cubes.

Step 11: The taro ball in the mouth smooth, Q elastic soft glutinous.

Step 12, so delicious!

The taro ball cooking tips

The cooking is good, there are skills, I have a small trick for each dish, you can search for "Douguo" can be directly viewed my recipes!

Homemade Taro Dumplings2

Ingredients for Pumpkin Taro Dumplings

Pumpkin (steamed) 200g

Water 70g

Sugar 5g

Tapioca Flour 150g

Pumpkin Jelly

Cranberries

Milk 250g

Sweetened Water Moderate amount

Honey red beans moderate amount

Pumpkin taro dumplings practice

Step 1, pumpkin peeled and sliced, steamed on the pot, pressed into the puree with a fork

Step 2, take 200 grams of pumpkin, my pumpkin puree is very dry, and added 70 grams of water, put in a small non-stick milk pot because usually do is directly add tapioca, and the final dough will be scattered, reheat it, and add the heat. Tapioca flour, can let the tapioca thoroughly paste, and then knead will not be scattered, and good operation

Step 3, mix well, and then put on a small fire to re-heat, until the pumpkin puree bubbles, mixed pumpkin puree is like a creamy paste, can not be too thin or too dry

Step 4, add tapioca flour while it is still hot, be sure to add the tapioca flour while it is still hot

Step 5, with a spatula, the pumpkin puree and tapioca flour

Step 6, not too hot, kneaded into a ball with your hands, this time is a little sticky hands, it's okay, you can sprinkle a little tapioca as hand powder.