1: Steamed taro, mashed.

It's simple to say, but actually, hehe, it's really simple.

The only thing to note is that taro must be steamed thoroughly, otherwise there will be small bumps that are not easy to mash.

2. Add cassava starch and knead into dough.

The amount I add is a whole package, depending on your taro paste. I feel thin and powdered, and I feel dry and add some water.

3. Pour the raw cassava powder into the pot.

4. Is it easy to knead jiaozi into cubes?

5, finished products, frozen in the refrigerator, ready to eat.

end

Matters needing attention

1, making taro balls, etc. It must be made of cassava starch and boiled in boiling water, so that the finished product will bite like a pearl;

2, taro has less water content, and more water is used as hot starch; If the water content is high, use less water;

3, I will definitely do a lot at a time. What should I do? Put it in a fresh-keeping bag and throw it into the refrigerator for freezing. It's convenient to grab a little when you want to eat!