500 grams of taro

Pure lotus root starch100g

Osmanthus 5g

5 grams of medlar

Crystal sugar 10g

How to make lotus root starch and taro balls by hand?

Fresh taro and lotus root starch. Wash taro and set aside.

The taro is steamed in the pot, and the fire is about 15 -20 minutes.

Take out the steamed taro and let it cool for later use.

Peel taro.

Mash peeled taro into mashed taro with mashing artifact.

Add 50 grams of lotus root starch to the taro paste and knead it into a taro paste.

Knead into a big taro ball.

Put the remaining half of the lotus root starch into a small pot, knead a small piece of taro paste into a small ball, put it into a small pot filled with lotus root starch and roll it until the surface of the ball is completely covered with lotus root starch and rolled evenly.

Knead the taro paste into many small balls.

Add water to the pot, bring it to a boil, add meatballs, and cook until the meatballs float to the surface, indicating that the meatballs are cooked. Beat all the remaining lotus root starch into a thin paste with cold water, slowly pour it into a hot pot and stir it quickly. When the soup is transparent and dark, it means it is cooked. Add rock sugar and stir.

Put it in a bowl and add your favorite ingredients, such as osmanthus, medlar, shredded coconut, raisins and so on.

skill

You don't need to put lotus root starch when kneading taro paste. Adding lotus root starch to knead the paste just makes the taste more q, directly knead the taro paste into small balls and wet your hands with water. After the meatballs are made, the surface must be covered with lotus root powder to prevent sticking. If you don't eat it that day, you can put it in the refrigerator for 2 days. When making meatballs, add lotus root paste Friends who like thicker can add more paste, but a little. If you add more, you won't stir, so you should add a small amount and add it several times.