Taro balls are a famous Taiwanese specialty snack. They are tender and smooth and taste particularly delicious. It is a favorite food of many young people nowadays. Let’s see if cornstarch can be used to make taro balls?

Can corn starch be used to make taro balls?

Yes. Just replace the tapioca starch with corn starch.

The main raw materials of taro balls are taro, tapioca starch and brown sugar. Steam and mash the taro, then add some tapioca starch and knead it into the shape you want. Taro balls have a certain effect of benefiting the liver and spleen. Their taste is soft and can harmonize the stomach and tonify the kidneys. However, it should be noted that not all people are suitable for eating taro balls. Some people with asthma, diabetes, rhinitis and other diseases cannot use taro balls. In addition, because taro balls are not suitable for digestion, people with stagnant food and poor appetite in children are not suitable to eat taro balls.

How to make taro balls delicious and chewy

1. Wash the red beans and soak them for 4 hours. Put the soaked red beans into the pot, add brown sugar and appropriate amount of water. , boil into soft red bean soup and set aside

2. Wash and peel the taro, sweet potato and purple potato and cut into small pieces

3. Steam in a steamer Until the chopsticks can easily poke through

4. Take out the purple sweet potato and press it with a spoon into a puree. Dissolve the white sugar in boiling water and divide it into three parts. Pour one part into the purple sweet potato puree. Tapioca flour (also called tapioca flour) (water chestnut flour)) take one-third and put it into the purple sweet potato puree

5. Knead it with your hands into a dough that is moderately soft and hard and not sticky

6. Same method Crush the taro and sweet potato into a puree, add sugar water and tapioca flour and knead it into a dough

7. Place the three types of dough on the chopping board, and use your hands to knead it into a thin round strip

8. Use a knife to cut into small pieces to make taro balls. Bring the red bean soup to a boil, add taro balls, sweet potato balls, and purple potato balls and cook until they float, then turn off the heat. Add a little light cream according to taste

Cooking skills of taro balls

1. The ingredients for making taro balls are taro, sweet potato, purple potato: tapioca starch: water: white sugar in a ratio of 5:2:2:1 , when adding tapioca starch, you can stir it while adding it. If the dough is too thin, you can increase the amount of starch, otherwise, reduce it. It is better to knead it into a dough with moderate hardness and softness without sticking to your hands;

2. If you like the iced taste, you can cook the red bean soup in advance and put it in the refrigerator. Boil the taro balls in water until they float, take them out and cool them in cold water, and finally put them into the red bean soup;

3. You can make more taro balls each time. Put the taro balls into a flat plate and freeze them in the refrigerator for a while. When they are frozen hard, take them out and put them into a fresh-keeping bag. Then put them in the refrigerator and freeze them to become quick-frozen taro balls. When you want to eat, take it out and cook it, and it is very convenient to eat;

4. You can also mix the boiled taro balls with herbal tea, grass jelly, mung bean soup, fruits, etc. to make taro with different flavors. Round desserts;

5. There are many flavors of taro balls. In addition to the original sweet potato and taro flavors, there are also yam and pumpkin flavors, and the flavors added with matcha and sesame are also very good.