Homemade taro
By VicentaLakin
As a qualified eater, a number of courses were found to make taro, and a special trip to the market to buy cassava ash finally succeeded。
Recipe Recommendations
- peeled sweet potatoes 360g
- peeled purple sweet potatoes
- peeled taro
- tapioca starch for sweet potatoes 230 grams
- Tsava starch for purple sweet potatoes 50 grams
- tapioca starch for taro 23g
- white granulated sugar appropriate amount
- sweetening
- cook
- an hour
- simple
Steps for Homemade taro
1
Potatoes go fertilise。
2
The meat grinder used for personal drawings is muddled for more subtle tastes。
3
Potato evaporates after skin removal, and the same is true of taro, saving the picture of taro。
4
When the tarhead is fertilized, it is crushed into mud, and when it's hot enough to add white sugar to its own taste, it can add cassava starch to it, and a small number of additions to it, until it's covered with unhanded noodles, and then a long strip。
5
The taro is cut into small pieces, with more raw powder to prevent viscosity, and more can be made to freeze the refrigerators (premature only)。
6
Potatoes and potatoes are consistent in their practice, with concoctioned lasagna covered with film to prevent water from spreading。
7
It's boiled。
8
PUT IT IN THE ICE WATER READY IN ADVANCE AND COOL IT, MAKING IT MORE Q-BALL。
9
Finally, I used ice powder to make the bottom, and I added some red sugar, Simi, ice, taro。Homemade taro Make Tips
1. The cassava is more wet after it has been evaporated and more cassava starch is added, but a small number of additions are required and the amount of material is adjusted according to the circumstances. 2. The fumigation of the potato is dry and, when added to cassava starch, can not be too dry, otherwise it can be broken, with a little water adjustment (cold water)。