Taro is a famous Han snack, which belongs to the traditional dessert in Fujian and Taiwan. 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.

Ingredients: 700g cassava flour, taro 1.

Accessories: water, sugar, sweet potato syrup and starch.

The method of taro balls

1, cut taro into pieces and put it in a pressure cooker to cook, the lowest grade. You can put a little water properly.

2. Pour the prepared cassava flour into the dish.

3. Pour in water and sugar, knead the cassava flour into a ball, and then wait until the taro is cooked.

4, open the pot, after the taro is cooked, poke the taro block and smash it into powder.

5. Mix cassava flour and taro flour and knead into a non-sticky dough. If there is too much water in the kneading process, cassava flour can be supplemented or replaced by starch, then kneaded into long strips and cut into small pieces, and the whole taro will be complete.

6. Use a proper amount of sweet potato syrup in this step.

Blanch the taro with boiling water, float to the surface and cook for 1 minute, and then you can eat. Put it on the cooked sweet potato and this winter taro will be ready.

Cooking skills:

1, taro can be replaced with sweet potato, pumpkin, etc. And you can make different taro balls according to your own taste; I didn't buy cassava flour, so I replaced it with glutinous rice flour, which was not as good as cassava flour.

I made a lot of taro balls here. Many taro balls can be put in the quick-frozen refrigerator and taken out when you want to eat.