Three-color taro balls—Jiuyang Zhishi

Overview

I heard that the plum blossoms were in full bloom by the West Lake. I heard that the warm spring sunshine had already spread thousands of miles away. It’s not that I’m afraid of the cold, nor that I don’t like to enjoy spring. It’s all because of this bowl of taro balls, which are crystal clear, sweet and glutinous. It’s too tempting. I don’t have any thought or anything else. I just want to keep the taro balls private with my love

Tags

• snacks
• old man
• afternoon tea
• taiwanese food
• summer recipes
• potato starch
• pumpkin
• purple sweet potato
• tapioca starch
• taro
• powdered sugar

Ingredients

Steps

1. 1 Peel purple sweet potatoes, taro and sweet potatoes, cut into small pieces and steam them in a pot.

   

2. 2 Put them separately into a food processor and blend into a fine puree.

   

3. 3 Divide sweet potato starch, potato starch and sugar powder into 3 equal parts, add taro puree, purple sweet potato puree and sweet potato puree in small amounts and several times, and knead into a smooth dough.

   

4. 4 Roll the dough into a long strip, cut into small pieces, and sprinkle a small amount of starch on the surface to prevent sticking.

   

5. 5 Put it in the pot and cook until it floats, take it out and put it in ice water, the taro balls are ready!