Tamimaru Simirou
By VicentaLakin
Pure tamarind。
Recipe Recommendations
- cassava flour 300g
- purple potato 40g
- pumpkin 40g
- Taro 40g
- sago 50g
- white sugar 50g
- sweet fragrance
- cook
- ten minutes
- simple
Steps for Tamimaru Simirou
1
Potato, pumpkin, potato slices, steaming pots for 20 minutes。2
The 300 grams of cassava powder are divided three times per 100 grams, and since the pumpkin contains a much larger amount of water, it is possible to have the appropriate additional powder, approximately 20 grams more。3
The pot is filled with proper water, the burning is open to Simi, it is necessary to mix and join so that it does not stick, the small fire is boiled for a while, the water is poured out, the proper amount of water is boiled for a little while, until the white heart is not seen。4
THE THREE CASSAVA POWDERS ARE THEN ADDED TO THE TARO, THE POTATO AND THE PUMPKINS, WHICH ARE SWUNG INTO SMOOTH NOODLES, SWUNG WITH A KNIFE INTO SMALL STRIPS, CAN BE SWUNG INTO BALLS, AND WHEN THE WATER IS RELEASED INTO THE WATER, MIXED SO AS NOT TO GLUE THE POTS, WHICH CAN BE EXTRACTED FROM THE SURFACE OF ALL THE WATER, WHICH CAN BE REPLACED BY COLD WATER, WHICH CAN BE ADDED TO THE Q-BALLS。5
It's not too good to cook rice and bellows with coconut juice or almonds; or it's okay with milk, with fruit in the house, to put some more in, like mangoes, flamingo nuts, watermelons, and a good dessert is no less good than a dessert shop outside。