Steamed taro or purple potato is recommended.

Taro (a traditional Taiwan Province taro dessert)

A famous Han snack belongs to the traditional snacks in Fujian and Taiwan. Common brands are taro, taro and taro. Steamed taro, pressed into mud, mixed with sweet potato powder and water, kneaded into strips, cut into small pieces, boiled in boiling water until floating, and fished out to form taro balls. Adding sweet potato powder is more q, and using too white powder is softer. Similar foods include mung bean balls with mung bean paste instead of taro paste. They are all one of the nine famous snacks in Taiwan Province Province. Cooked taro balls can be eaten in rock sugar water or while they are hot in winter. In Taiwan Province Province and Fujian Province, many desserts, such as tofu pudding and shaved ice, can be eaten together with taro and sweet potato balls.

Taro method

1. Wash taro, peel it, slice it, steam it or cook it in microwave oven. After cooking, it is best to press the mud slightly and leave some particles. After that, taro tastes better.

2 Add sugar, sweet potato powder and white powder and mix well (no water is added for the time being);

3. Then add water while kneading;

4. Finally, knead it evenly and knead it into a ball without sticking your hands; Sweet potato balls are also made according to the practice of taro balls. After they were kneaded into taro dough and sweet potato dough, they began to shape.

5. Divide the dough into small portions, and then knead each portion into strips;

6. Cut into small pieces with a width of about 1.5cm;

7. Put it in boiling water and cook it over medium heat. When taro and sweet potato balls float on the water, cook for 1 min, and then take them out.

8. Soak in cold sugar water or add food directly.