Ingredients: 200g of taro, 200g of purple potato, 200g of sweet potato and 300g of cassava starch?
Steps:
1, peel taro, purple potato and sweet potato and cut them into pieces. Then wrap them in tin foil, and steam them in a steamer for 15 minutes until cooked.
2. Put purple sweet potatoes, sweet potatoes and taro in fresh-keeping bags and beat them into mud with a rolling pin.
3. Add some cassava flour to the taro mud while it is hot. At first, you can use chopsticks to mix, because it is wet and sticky. Add cassava powder several times, and then add powder every time there is no dry powder at all. The amount of cassava flour is about half of each ingredient, 200 grams of taro paste, 100 grams of cassava flour. It may not be used, or it may not be enough. Here, more than100g cassava flour, 90g purple potato and almost100g taro are used for mashed sweet potatoes. Everyone should follow the actual operation.100g is for reference only.
4. Knead the purple potato paste, sweet potato paste and taro paste into a ball. The dough is elastic without touching your hands. If you feel wet, you can add a little cassava flour or glutinous rice flour. If the mud is dry (such as purple potato), you can add a little hot water while kneading. Remember to add it several times, not too much at a time.
5. Take a part of the mud and knead it into thin strips and cut it into small pieces.
6. Knead the taro balls of three colors and sprinkle some tapioca powder to prevent sticking.
7. Boil a pot of water, put in taro balls for one person, and gently spread them out with a spoon. The water boils again, and the taro balls are floating on the water surface. Cook for another minute and take out. The three colors can be cooked separately to avoid cross-color. It's okay to cook together here, and there is no cross-color.
8. Put the removed taro into cold water immediately. Water it three or four times until the taro is completely cool, so that the taste of taro will be more elastic.