Double sweet potato glazed taro balls
2024-04-23 12:49:02 803
![Double sweet potato glazed taro balls](https://i3.meishichina.com/attachment/recipe/2017/11/21/20171121151124946049813.jpg?x-oss-process=style/c640ms)
I'm a big fan of taro balls. I can't eat more than ten taro balls when I go out, so I often cook some in the refrigerator to eat. Of course, I've also tried all kinds of taro balls. Today, I came with a double colored glaze shape, which is a bit like rice dumpling, but it tastes more delicious than rice dumpling. It's a delicious sweet soup with milk sago!
Details of ingredients
Technique
Steps to make Double sweet potato glazed taro balls
- 1. Prepare the materials. I used cassava flour produced in Thailand, which makes it more Q-friendly
- 2. Slice sweet potatoes and purple potatoes and steam them in a steamer
- 3. Easily fork into chopsticks
- 4. Peel the sweet potatoes and place them in a large bowl to press them into a paste,
- 5. Slowly added cassava flour
- 6. To the extent that it can be squeezed into a ball
- 7. Similarly, press the purple sweet potato into a paste and slowly add cassava flour until it can be kneaded into a ball. (If you find that the purple sweet potato is relatively dry this time, you can add some water in moderation)
- 8. Kneaded purple and sweet potato balls
- 9. Take an appropriate amount of dough and knead it into two long strips
- 10. Rotate them together and rub them into a single strip
- 11. Cut into sections
- 12. Just round it again
- 13. Cook taro balls like rice dumpling until they float
- 14. Add sago, milk, and sweet soup
- 15. Serve with various sweet soups