Recently, Island Island bought a super large number of pumpkins and purple potatoes online just because of Eat to Help Farmers. The consequence of impulse is that there are too many of them, and they tend to spoil if you don't eat them in a hurry. So Island Island decided to simply make a dessert, partially frozen partially eaten directly. Taro dumplings are a famous southern Fujian snack, usually served as a dessert in Fujian and Taiwan. And purple potatoes and pumpkins are perfect for making pumpkin taro balls and purple potato taro balls.

The net red taro ball

Ingredients: purple potatoes, pumpkin, tapioca

Ingredients: water, red bean paste

Steps: 1. Wash the purple potatoes and pumpkin and peel them and steam them in a pot, and crush them into a puree.

2. Mix the appropriate amount of tapioca with pumpkin puree and purple potato puree respectively, and then knead into a ball. The island pumpkin used is the bebe pumpkin, this kind of pumpkin has less water, so you need to add the right amount of water before you can knead into a ball.

3. Roll the pumpkin and purple potatoes into long strips and cut them into small pieces.

4. Boil water in a small pot, then put the taro ball and pumpkin taro ball into the pot to boil.

5. Cooked taro ball and pumpkin taro rounds and put into cool water standby.

6. Cooked taro ball add milk, red bean paste, mix well can be eaten.

Purple potatoes taste sweet and fluffy, calories and cholesterol content is very low, but it is a very good health ingredients; Bei Bei pumpkin has the flavor of chestnuts, taste is also soft and sweet, high protein, and rich in vitamins A and C. Such ingredients as dessert is not super love ah!

Tips for making taro balls at home:

1. Pumpkin can be chosen in general, so that the moisture content will be higher.

2. Remember to stir the taro balls more when you cook them in the pot to prevent them from sticking.

3. Cooked taro rounds must be under cold water, so more Q-bouncing.

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