Ingredients: taro, purple sweet potato, red sweet potato, sweet potato starch, potato starch, white sugar. Method 1. Peel and cut the purple sweet potato into cubes, cut the taro into cubes, cut the sweet potato into cubes, and steam them in water. 2. Red sweet potatoes, taro, and purple potatoes are all 300 before peeling and steaming.
Gram amount, sweet potato starch is 150 grams per portion, potato starch is 100 grams per portion, divide into 3 portions when used. 3. Take a bag of 150 grams of sweet potato starch, put 2/3 of the amount into a basin, and divide it into 30 grams
Mix the left and right potato starch 4. Steamed sweet potatoes and taro 5. Make the red sweet potato flavor first, mash the red sweet potatoes into a puree 6. Pour boiling water into the starch.
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Be careful if you use boiling water.
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Not too much!
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If the starch is dry when blanched (red sweet potatoes contain a lot of water, so it is more necessary to control the water), stir quickly with chopsticks 7. Knead into a ball, it does not need to be very smooth 8. Add red sweet potato puree 9. Knead slightly 10. Add
White sugar 11. At this time, the dough will stick to your hands. Slowly add the remaining 1/3 of the sweet potato starch and knead. 12. Knead until the dough is smooth and not sticky. Don’t be lazy.
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Knead more, the taro balls that come out like this will be chewy. 13. Wash the basin, and then make the purple sweet potato, mash the purple sweet potato into a puree. 14. Take another 150 grams of sweet potato starch, use the same method, add 2/3,
Mix in about 30 grams of potato starch, add a little boiling water to scald well, and knead into a ball. 15. Add the purple potato puree. The purple potato puree will be dry, so don’t worry too much about adding too much and it will be difficult to make. 16. Knead evenly and slowly add the rest.
1/3 of the sweet potato starch, knead until the surface is smooth and not sticky. Purple sweet potato is relatively dry, and 150 grams of sweet potato starch may not be used up. You have to figure it out. 18. Make taro in the same way. The taro is very sticky. It is time to make it.
Be patient. 19. Three doughs are ready. 20. There may be small particles of taro and purple sweet potato in the dough. It doesn’t matter. It will taste more interesting. 21. Roll the dough into long strips and cut into small pieces. 22. Same method.
23. Cook the purple potatoes and red sweet potatoes. Prepare the taro balls and sweet potato balls. 24. When the water is boiling, add the prepared taro balls. To be more careful, you can add the taro and red sweet potatoes first, because the purple potatoes will change color.
Immediately after putting it in the pot, use a spoon or a spatula to remove the bottom. Don't let it stick to the bottom of the pot. 25. Cook over high heat until all the taro balls float. Continue for 2-3 minutes. Depending on the size you make, you can try it.
, bite open the inside and cook it thoroughly 26. Take it out and put the purple sweet potato 27. Cook it all 28. Nibble it according to your favorite taste Tips 1. Remember to boil some sweet potato starch with boiling water first, boiling water, it is said
It will make the taro balls more delicious.
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2. Don’t worry too much about the quantity. Purple sweet potato and taro puree itself is not so precise because the water content is different.
Anyway, if the dough sticks to your hands, add starch and knead it more, so don’t rush to mix everything.
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You have to decide what to do. Among them, pay attention to controlling the water content of the red sweet potatoes. Don’t use too much sweet potato puree. If there is too much water, it will be more troublesome. The water content itself is the largest. 3. Sprinkle the taro balls that can’t be eaten at one time and put them in a place to keep fresh.
Put ice in the bag to freeze quickly, then defrost and cook when you want to eat.