Homemade Q-shaped taro balls
Overview
This taro ball has a taro flavor that is soft and glutinous and has a unique aroma; the purple potato flavor is chewy and interesting; the carrot flavor is like shrimp balls, fresh and refined; and the pumpkin flavor is like a yellow elf dancing in your mouth. Every season, it can be used as a treat for guests. Once you make it, you will be addicted!
Tags
Ingredients
Steps
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Peel the purple potatoes, carrots, pumpkins, and taro respectively and place them on a plate (it is not advisable to cut them too small, especially the purple potatoes, which are more stained), and then steam them in a pressure cooker or various pots.
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First crush the sweet potatoes (by hand or with a spoon), add a little water, and gradually add tapioca flour until it forms a dough that can be kneaded. The other dough steps are the same, but there is no need to add water to the pumpkin, because the pumpkin already has a lot of water after steaming. Gradually add tapioca flour and knead it until it becomes a normal dough.
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Knead dough of various flavors. It is recommended that whichever flavor has more water should be made first. Pumpkin has the most water, so you can make it first so that it can remain soft later. However, taro and carrot flavored dough will be very hard and will become harder if left for a long time (at the same time, during the process of kneading the dough, taro has no sweetness, so you can add a little sugar).
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Roll each kind of dough into strips like large caterpillars, cut them into sections with a knife, shape each piece slightly and place it on a dry plate sprinkled with tapioca flour. It is recommended to make the pumpkin and sweet potato flavors first, for the same reason, because they contain more water so they won’t keep for a long time. At the same time, when placing the prepared taro balls on the plate, keep tossing them to coat them with some tapioca flour to prevent them from sticking together.
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Knead taro balls of various flavors separately.
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Boil half a pot of water. When the water is boiling, put in the prepared rum, rock sugar, and osmanthus sugar (if you don't like rum or don't have rum, just boil the sugar water).
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Set aside the cooked sugar water.
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Separately boil another half pot of water, wait until the water boils, then put the taro balls in (an average of about 15-20 per person), and cook for 3-5 minutes until the taro balls completely float to the surface.
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Pick up the cooked taro balls and put them into the reserved sugar water (the soup cooked in water will be sticky and affect the taste, so don't use it).
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In summer, you can boil the sugar water in advance and put it in the refrigerator to cool down. Put the hot taro balls into the cold sugar water. It is really delicious!
