Taiwanese taro round
Taiwanese taro rounds are very popular now! Make it at home and try it yourself. You can also use all kinds of coarse grains to make a variety of flavors. It is healthy and delicious. Good QQ is delicious!
Recipe Recommendations
- Taro 250g
- powdered sugar Several tablespoons
- sweetening
- cook
- ten minutes
- simple
Steps for Taiwanese taro round
1
Cook the taro with skin and water until chopsticks can easily poke through
2
After peeling, press the taro into mud with a spoon
3
Pour part of the cassava cornflour into a large pot
4
Slowly add boiling water
5
Keep using chopsticks and stir into a ball
6
After the temperature drops slightly, mix the starch dough and taro paste together
7
Add powdered sugar and knead evenly. It is more sticky at this time. Slowly add starch and knead
8
The kneaded dough is moderately soft and soft, not sticky to your hands or hard
9
Transfer the taro dough to the chopping board, rub it into long strips, cut it into small pieces with a knife, and use some starch appropriately to prevent sticking
10
Prepared taro rounds
11
Cook it like glutinous rice balls until it floats and can be eaten directly or add various base soups. It is suitable for hot and cold!
12
Pumpkin powder round made in the same way
13
There are also purple sweet potatoes and vermicelli balls
14
I will definitely make a lot at one time. What should I do? Put it in a fresh-keeping bag, throw it into the refrigerator and freeze it. When you want to eat, grab some and eat it is very convenient!
15
Add the red bean soup and make a bowl of hot vermicelli balls
16
Add Xiancao pudding and Wang Laoji to make a bowl of more delicious cold drinks
17
Adding it to the protein stewed milk has a unique style. In short, you can eat it however you like!