Taiwan taro balls

1. The size of purple potatoes and taro can be found in the comparison of eggs

2. Steam taro and purple potatoes in a pot for about 20 to 30 minutes

3. Pumpkin puree was steamed and frozen in the refrigerator before

4. I bought cassava powder online. I have been to many large supermarkets in Beijing, and I have seen some supermarkets (Metro AG, Carrefour)

5. Soak Job's tears, red beans, and mung beans in water a few hours in advance, then add rock sugar and water and use a pressure cooker for 20 minutes to make sweet water

6. Peel the steamed taro

7. Stir into mud

8. Peeling purple potatoes, only two were actually used

9. Set aside pumpkin puree after thawing

10. Mix cassava flour, taro puree, and pumpkin puree in an approximate ratio of 2:1:1

11. Live dough

Sprinkle some regular starch on the panel and knead the dough into thin strips

13. Cutting small sections

14. Plastic surgery

15. Boil the pumpkin first, it will take 3-5 minutes to cook

16. Remove and put into cold water

17. Mix cassava flour, taro paste, and purple potatoes in a ratio similar to that of pumpkin

18. Live dough

19. Knead into thin strips

20. Cutting small sections

21. Boil in the pot

22. Remove supercooled water

23. This is a chilled sweet water, and the ingredients can be freely added, such as brown sugar, raisins, or milk instead of water.

24. Pour in taro balls

25. The taste is quite elastic. I completely don't want to eat this fresh and immortal food outside

26. There is no sugar in the taro balls I make. If you like sweetness, you can add it when kneading the dough; I forgot to make some white ones. The white ones are simpler, just use cassava flour and taro.

27. How many bowls can this quantity make? If you can't finish it, you can freeze the cut taro balls. On a hot summer night, I'm too lazy to cook. Boiling a bowl is both convenient and appetizing!