Double sweet potato glazed taro balls

2024-04-23 12:49:02 813

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

difficultySimple
workmanshipburn
tasteSweetness
timeTen minutes

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