Brush friends to see someone in the circle to sell handmade taro ball, the mouth is a little greedy, the weather is getting hotter and hotter, desserts made with taro ball is essential. Taro ball is a traditional dessert in southern Fujian and Taiwan, the texture Q弹, you can match the honey red beans, feel free to add milk, coconut milk, fruit, sago, etc., you can also eat hot, fancy quite a lot. Usually want to eat, but also to run to the fresh taro cents to eat, the price is quite expensive. However, I am a more diligent foodie, want to eat delicious will find ways to do a do. Collected and organized some information, their own hands pounded a little, did not expect to do out of the taro rounds quite successful, anyway, than outside the sale of delicious, but also very economical, good taro rounds can be eaten several times frozen. The pro would like to know how to do it? to see how to do it

Taro round sugar water

『Raw material』Taro 200 grams of purple sweet potato 200 grams of sweet potato 200 grams of tapioca 300 grams of honey red bean moderate amount of honey or condensed milk moderate amount of sago moderate amount of milk or coconut milk moderate amount

『Practice』

1, taro, purple sweet potato, sweet potato, respectively, peel and cut pieces. Wrap them in tinfoil and steam them in a steamer for 15 minutes.

2, the purple potatoes, sweet potatoes, taro in a plastic bag, with a rolling pin knocked into the mud.

3. Add some tapioca flour to the mashed taro while it is still hot. At first, you can use chopsticks to mix, because it is more wet and sticky, add tapioca in a few times, each time completely dry powder before adding powder. The amount of tapioca is about half of each ingredient, 200g mashed taro, 100g tapioca. It's possible that you won't be able to use it, or that it won't be enough. Here I used more than 100 grams of tapioca for the sweet potato puree, 90 grams for the purple potato, and almost 100 grams for the taro. Each person according to the actual operation to, 100 grams just for reference.

4, the purple potato puree, sweet potato puree, taro puree all kneaded into a ball, the dough does not touch the hands of elasticity can be, feel wet can then add a little tapioca or glutinous rice flour. If the mud is a little dry (such as purple potatoes) you can add a little hot water while kneading, remember to add in stages, do not add too much at once.

5, take part of the mud rolled into thin strips, cut into small pieces.

6, the three colors of taro ball rolled, sprinkle some tapioca to prevent sticking.

7. Boil a pot of water, add one person's worth of taro balls, and gently spread them out with a spoon. The water boils again, taro balls are floating on the surface of the water and then cook for a minute, fish out. Three colors can be cooked separately to avoid string color, here together also okay, no string color.

8, fished out of the taro rounds immediately into cold water. Over three or four times the water, until the taro rounds completely cooled, so that the taro rounds of the texture will be more Q Q bullet.

9, cook a pot of water, more water, water boiling pour into the sago, high heat and cook for fifteen minutes, cook to the sago inside only a small white spot off the fire, cover and simmer for a while. Sago if stewed for a while is not completely transparent, you can continue to boil, and then cover the stew, repeated operation of the second surely all transparent. Cooked sago into cold water to cool, so that the taste of sago Q elastic delicious.

10, take a small bowl, into the sago and taro rounds, pour milk, honey, and then sprinkle some honey red beans. You can also cook a good red bean soup, spooned into the taro rounds, this is also very tasty. Delicious taro ball sugar water is ready, have a bowl of it!

『Tips』

1, kneading too wet can add some tapioca or glutinous rice flour, tapioca do not add too much to cause taro ball texture is too hard, it is not easy to cook, glutinous rice flour add too much on the not Q. It is too wet mud can be put in the pan in advance to fry some dry, such as pumpkin puree to do taro rounds. If dry, you can add some hot water, a little bit of kneading in. 2, a one-time eaten taro rounds can be put in the freezer to freeze, the next meal, out of the direct cooking on the line, do not need to be thawed. 3, if you want to add sugar in the taro rounds in the steaming time to sprinkle, do not knead the dough when the sugar will increase the humidity of the dough, and then have to add tapioca, affecting the texture. 4, the purple potato rounds are easy to color, you can in the purple potato puree drops of lemon juice, lemon juice has a solid color. Lemon juice, lemon juice has a color-fixing effect.