Red bean taco

By VicentaLakin

Red bean taco
The tacos are now hot for dessert, and there's a growing variety of brands. They can eat ice in the summer, they can eat hot now, and they taste good. When you're in love with food, you want to try it on your own. Taco, of course, so get ready for the ingredients。

Recipe Recommendations

  • mashed Taro 280 grams
  • cassava flour 110 grams
  • powdered sugar 20 grams
  • cornstarch 25 grams
  • red bean appropriate amount
  • brown sugar appropriate amount
  • sago appropriate amount

Steps for Red bean taco

  • Make Red bean taco step 0
    1
    The taro went to wash the skin and cut the small pieces。
  • Make Red bean taco step 1
    2
    Steam in the pot for 20 minutes, pouring out the extra water and crushing it into tarp。
  • Make Red bean taco step 2
    3
    Mix it with cassava powder, rub it。
  • Make Red bean taco step 3
    4
    Add sugar powder and potato starch and continue to rub it into soft, non-clattering noodles。
  • Make Red bean taco step 4
    5
    It's like a circle, and it's like a circle。
  • Make Red bean taco step 5
    6
    The sweet potatoes are treated, like, steamed into mud。
  • Make Red bean taco step 6
    7
    Scratch the noodles, make good taro。
  • Make Red bean taco step 7
    8
    Red bean bubbles one night early。
  • Make Red bean taco step 8
    9
    It's made of red bean soup with water and red sugar on the way。
  • Make Red bean taco step 9
    10
    Cooked red bean soup with a mixer。
  • Make Red bean taco step 10
    11
    prepare simi, how to cook simi, click here at http://home.meishichina.com/space-532464-do-blog-id-457383.html。
  • Make Red bean taco step 11
    12
    The taro round is cooked and the taro and the rice are finally placed in red soy sand, allowing for some milk and milk to be modulated。

    • Red bean taco Make Tips

    Ingredients: Taro puree 280g, Tapioca starch 110g, Powdered sugar 20g, Potato starch (cornstarch) 25g Accompaniments: Red beans, Brown sugar, Sago, Milk, Condensed milk 1. The ingredient list only specifies the weight of the taro puree; the same amount applies to sweet potatoes. You can also use purple sweet potatoes, pumpkin, etc. 2. I bought pre-peeled taro; if yours still has the skin, wear gloves when peeling. 3. Brown sugar can be substituted with rock sugar or white sugar. 4. Taro balls made with tapioca starch are particularly chewy. Some supermarkets carry it; if not, you can always look on Taobao. 5. The amount of starch is not strictly fixed because the water content of the taro puree varies. Knead until the dough is soft and no longer sticky. 6. Adding a little potato starch prevents the taro balls from becoming too hard.

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