Composition details
Ingredients: taro (half) about 300g, purple potato (1) about 200g, pumpkin about 300g, carrot half root, cassava flour 500g.
Accessories: some rock sugar, about 200ml of sweet wine, and a spoonful of homemade sweet-scented osmanthus sugar.
Steps of homemade taro balls
1
Peel purple potatoes, carrots, pumpkins and taro, put them on a plate (it is not advisable to cut them too small, especially purple potatoes, which are heavily dyed), and then steam them in a pressure cooker or various pots.
2
First crush the sweet potato (by hand or spoon), add a little water, and gradually add cassava flour until it is kneaded into dough. Other dough steps are the same, but the pumpkin does not need to be drained, because there is a lot of water in the steamed pumpkin, and cassava flour is gradually added to knead it into ordinary dough.
three
Knead dough of various flavors. It is recommended to make dough with the highest water content first. Pumpkins can be made first, so that the back can remain soft, but the dough with taro and carrot flavor will be hard, and it will be harder if it is left for a long time (at the same time, taro is not sweet in the process of dough mixing, and a little sugar can be added).
four
Rub all kinds of dough into strips of big caterpillars, cut them into sections with a knife, and put each piece into a dry plate sprinkled with cassava flour. It is recommended to make pumpkin sweet potato flavor first, for the same reason, because more water is not afraid of long storage time. At the same time, when you put the prepared taro into the plate, you should keep throwing it, so that the taro can be wrapped with cassava flour to avoid sticking together.
five
Rub all kinds of taro balls separately.
six
Boil half a pot of water. After the water boils, put the prepared sugar water, rock sugar and sweet-scented osmanthus sugar into it (if you don't like it or don't have sugar water, just boil it directly).
seven
Boil sugar water for later use.
eight
In addition, boil half a pot of water, then put the taro balls in (about 0/5 ~ 20 per person on average) and cook for 3-5 minutes until the taro balls float completely.
nine
Pick up the cooked taro and put it in the reserved sugar water (the soup cooked in clear water will be sticky and affect the taste, so it is unnecessary).
10
In summer, sugar can be boiled in water in advance and cooled in the refrigerator, and hot taro can be put in cold sugar water. It is really delicious!
skill
These steps and taste choices are completely unique and innovative. Personally, there are still many flavors to choose from. Welcome to share.
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