Taro Simillo
By VicentaLakin
Want tacos, but it's expensive out there. But I'm a fast-working eater, and I'm trying to do the best I can, and I'm making it better than it is, and I'm saving money, and I can eat it a few times. Do you want to know how? Let's see how it works。
Recipe Recommendations
- tapioca starch 180G
- sweet potato one
- sago 200g
- glutinous rice flour 30g
- white sugar 50g
- coconut juice 300ML
- milk fragrance
- cook
- an hour
- simple
Steps for Taro Simillo
1
Potatoes go to skin and cut the thin slices on the pot。
2
The boiler boils the water and pours it into the Simi。
3
Only a small white dot left to cook to Simi will turn off the fire for ten minutes。
4
When the red potatoes are fertilized, two spoons of sugar are removed and crushed into mud。
5
The addition of cassava sodium is 30 grams of sodium powder, and the addition of a little sodium is due to the fact that it does not break in the paste, that cassava sodium itself is dry and fractured, and that water is not added because the cassava itself has moisture。
6
Scramble。
7
TAKE A LITTLE GROUP, MAKE A LITTLE STRIP AND CUT A LITTLE BIT. BECAUSE IT'S MADE OF CASSAVA STARCH, AND IF IT'S TOO BIG, IT'S A LITTLE TIRED TO CHEW YOUR TEETH。
8
After Simi had no white dots, cold water was poured out twice and washed repeatedly in the water。
9
BOILED WATER WAS ADDED TO THE SUGAR, AND AFTER COLD WATER THE SIMI BECAME A Q-BALL。
10
And pour the coconut juice into the rice and mix it evenly。
11
The boilers are boiled with water and the tacos are boiled when all the taro floats。
12
In the cold water。
13
You can eat it when you're dry。
14
It's just as good as the taste outside。
15
It's simple. Make more to freeze the fridge and cook it again。
16
You can do it with potatoes or tacos. Have you learned