I've got a lot of fruit

By VicentaLakin

I've got a lot of fruit
Taco from Taiwan, but especially popular in the Mainland, is found in tea shops in general and in sweet shops in particular, where there are not many but many people who like it. I love it, too! But it's so sweet out there that I'm not a sweet sweet person, so I'm doing it myself

Recipe Recommendations

  • purple potato appropriate amount
  • sweet potato appropriate amount
  • cassava flour appropriate amount
  • Taro appropriate amount
  • sugar appropriate amount

Steps for I've got a lot of fruit

  • Make I
    1
    The evaporation of the melons, when it's hot enough to melt with sugar, and it's alive with cassava powder
  • Make I
    2
    If you live like this, it'll be too dry and too wet
  • Make I
    3
    In this way, I also made potato and taro and a little pink color for melon and taro. Ha ha ha
  • Make I
    4
    ♪ Grow up and cut into little pieces ♪
  • Make I
    5
    I'll cook the pot with half a pot of water
  • Make I
    6
    WHEN THEY'RE READY, THEY'RE GONNA COME OUT AND PUT IT IN ICE WATER
  • Make I
    7
    IT'S SO COOL WHEN THE FINISHED PRODUCT IS COLD, AND THE HONEY IS CUT, AND THE FRUIT IS PUT IN THE Q-BALL-SLIDING TARO
  • Make I
    8
    it's finished
  • Make I
    9
    The finished product can see the smooth and transparent taste of tacos with fresh fruits
  • Make I
    10
    Oh, right! You can cut it up when you can't finish eating, then throw some powder to keep the tacos together and put them in the freezer and eat them again. It's like a picture

    • I've got a lot of fruit Make Tips

    1. The ratio of sweet potato to tapioca flour is 1:1, but it can also be 5:4. This means if you put more tapioca flour it will be chewier, while putting less makes it slightly softer, so adjust the ratio according to your preference~ I think the proportion of tapioca flour shouldn't be too high, otherwise it won't be bouncy but rather hard to chew, like undercooked dough—a failure (tastes bad) -_-# 2. Taro is relatively dry, so add an appropriate amount of water when making the dough. 3. When boiling taro balls, cook the light-colored ones first because purple potato stains easily, which affects the appearance. 4. For the yellow ones, pumpkin can also be used as a substitute, which tastes very good too. 5. You can customize the soup base as you like, such as milk tea, mung bean soup, red bean soup, peanut soup, sweet potato soup, ginger soup, milk, tofu pudding—both hot and cold drinks work! 6. Drain the cooked taro balls and put them in the refrigerator. Try to eat them within 12 hours, otherwise they will become hard and the color won't look as nice... Friendly reminder: Food relieves stress, but sweets make you gain weight easily, so it's best to eat less 🙄

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