Colorful taro balls
Overview
How to cook Colorful taro balls at home
Tags
Ingredients
Steps
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Take out 50 grams of starch and add appropriate amount of boiling water to form a white dough.
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Weigh out 70 grams of starch, add 65 grams of cooked pumpkin, and knead it into a yellow dough. (No need to add additional water, the pumpkin has just enough moisture)
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Finally, add 60 grams of cooked purple sweet potato and appropriate amount of water to the remaining starch to form a purple dough.
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Flatten the dough with your hands and cut out patterns with a flower mold (since the purple and yellow doughs are made with cold water, it is easier to operate by half-kneading and half-pressing with your hands. Or you can directly knead them into thin balls with your hands)
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Add about 900 ml of water and sugar to the pot and bring to a boil.
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Pour in the taro balls and cover tightly.
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Cook the taro balls until they float and turn off the heat.
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The finished product is put into bowls. Ready to eat. The taste is Q and elastic.
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I also added fragrant fermented rice wine, which gave it a different flavor.
