In summer, the most popular snack is it, teaching you three flavors at once, don't miss it

Summer is here! Are you hungry for all kinds of food on the street? grill? milk tea? Or is it the popular gourmet dessert "Taro Balls"? In the summer, the heat is relatively heavy, and most people like to walk around after dinner to cool off or go to the mall to rub the air conditioner and then have a cup of milk tea or a bowl of delicious taro balls.

As one of the popular snacks, taro balls are actually quite easy to make. Just pay attention to the collocation to perfectly make taro balls with a good sense of export, in today's food sharing I make three flavors at once for you to cook with. Enjoy different flavors of taro balls at once, and take a closer look at the specific methods to learn.

Coconut taro rounds

Ingredients: 250 grams of betel nut taro, 250 grams of purple potatoes, 250 grams of pumpkin, 750 grams of tapioca flour, 120 grams of powdered sugar, diced taro, 120 grams of boiling water, 1 bottle of coconut water

Preparation steps:

1, today's production of taro balls have three flavors, and other people make differently that our tutorial today uses real materials instead of pumpkin powder and purple potato powder instead. Therefore, before making it, you should prepare the required ingredients in advance, and the pumpkin is best with large pumpkin and babe pumpkin. Purple potatoes choose a larger taste will be more fragrant, as for the taro should be exquisite. It is necessary to choose "betel nut taro", a kind of taro with a large texture and aroma, which is the best ingredient used to make taro balls, and then steamed according to the needs.

When steaming, pay attention to the pumpkin and purple potato will shed some juice, so when steaming, the white taro must be placed on the top to avoid color strings.

2: Take three pots and put the pumpkin, purple potato and sweet potato in the pot and then add 40 grams of powdered sugar each, and quickly mash the ingredients while hot. Adding powdered sugar can make the texture and taste of the taro balls better, so don't add it, when pounding, you should be careful to pound a little more texture will be fine.

3: Then add 250 grams of tapioca flour to each of the three pots and three flavors, and mix them in a 1:1 ratio. Cassava flour can be more but not less, cassava flour ratio is too small not only is not good to rub the texture will be worse. In this step of mixing, we should pay attention to the characteristics of the ingredients, the water content of taro and purple potato is very low and the texture is too loose, so it must be mixed well and then add about 60 grams of hot water to knead into a ball The specific operation depends on the actual situation. As for the pumpkin, its high water content basically does not require additional water.

4, the ingredients are all processed and kneaded into a ball can start to make, the production is best to divide the color to make. Make a light color first and then a dark color to avoid mixing colors affecting the beauty.

5, take a small piece of "dough" pinch like playing clay, press and knead into a specific thickness to decide.

6, then use a knife or scraper to cut into small pieces, reserve the amount to cook the rest can be sprinkled with a layer of tapioca flour and then put into the refrigerator for freezing. Later, if you want to cook it, you can use it at any time, which is very convenient.

7, when boiling taro balls, wait for the water to boil before putting them into the pot to cook, cook until the taro balls surface can be fished out. In winter, it can be boiled with hot coconut water or milk, and the taste is soft and very smooth. In the summer, the cooked taro balls can be fished into ice water to make the taste more Q-bombed, and then pour some diced taro into the refrigerated coconut water.

8, super delicious taro taro balls are ready, collect this summer to make it to try.

Landlord Tips:

1, the pumpkin water content is relatively large, do not add water when kneading

2. The ratio of tapioca flour to ingredients is at least 1:1

3, the excess taro balls remember to sprinkle a layer of tapioca flour, and then quickly bag into the refrigerator to freeze.

4, when the taro is steamed, steam more, when the taro balls are cooked, cut into small cubes to match with it is more delicious.

Pay attention to Doudi Cooking, and keep abreast of the latest developments in food releases. There are a variety of food preparations that you can enjoy, including home-cooked dishes, banquet dishes, local snacks, healthy soups, baking and traveling shops. A full line of help you become a true foodie! This graphic work is the original release of Dou Di Boil, it is strictly forbidden to carry and steal pictures from bad self-media, and the author reserves the right to legal recourse. It is hereby declared