For a light and appetizing delicacy in summer, we recommend dessert taro balls, which are economical and delicious to make at home!

In fact, the key to making taro balls is cassava flour, which can be purchased in supermarkets. A packet of cassava flour with very few ingredients can make a large bowl of delicious taro balls, which is very cost-effective.

Generally, the ingredients used to make taro balls can be taro, purple potato, sweet potato, pumpkin, etc. The combination of different colors of ingredients can achieve an excellent look and feel. The endless combinations are also exciting, and you will want to bite them when you see them.

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Let’s teach you how to make this dessert~Material preparation: Main ingredients: one sweet potato, 3-5 small taros, one purple potato, 500 grams of cassava flour. Ingredients: dried fruit, sago dew, turtle paste, honey, milk

Preparation steps: 1. Wash the sweet potatoes, taro, and purple potatoes, peel them, cut them into small pieces, and put them on plates respectively; 2. Boil water in a pot, steam the ingredients in turn, and grind them into puree while they are hot.

Here it is easier to crush with a spoon and plastic wrap. Sweet potatoes have more water and are easier to crush. Taro and purple potatoes are dry in nature, so you can add a little water before crushing. Friends who like to eat sweeter can do this step appropriately.

Add sugar, but the ingredients themselves contain sugar, so it should not be too much or it will be greasy; 3. Add tapioca flour to the three ingredients and mix evenly, adding in small amounts several times until it can be kneaded into an elastic dough.

Note that the amount of tapioca flour should not be too much. Too much will make the taro balls too elastic, difficult to cook and difficult to chew; 4. Divide the mixed dough into small portions, roll into long strips one finger wide, and cut into small pieces.

Noodle dumplings, set aside; 5. Boil water, pour in the three ingredients one by one and cook, take them out and rinse them with cold water several times, then drain them.

Since they are natural ingredients and are easy to lose color, try to cook them separately. Cook the lighter colors first and then the darker colors to avoid staining. You can cook the taro balls for more time. After the water floats, you can cook them for 2-3 minutes. 6. Add

As for the ingredients, you can add whatever you want, feel free to use it.

I added milk, turtle paste, sago, a little honey and some raisins, and my mouth was full of ingredients. It is very good as breakfast or afternoon tea~ The taro balls I made are clean and hygienic, and the taste is almost the same as

It's the same as the ones in dessert shops. It's soft, chewy and chewy. The key is the generous portion. One packet of tapioca flour is enough to make two pots of taro balls. It's very economical and affordable.

1. Place the prepared taro balls in the refrigerator for 10-15 minutes before eating and they will taste better~ 2. If the dough is too much to be eaten at one time, remember not to cook it all, just wrap it in plastic wrap and put it in the refrigerator.

Just save it. Generally, it will not affect the taste after 2-3 days.