Sweet red date and taro ball soup
Overview
Most of the ways to eat taro balls are to eat them cold or refrigerated. I don't like to eat them cold. I suddenly thought about adding red dates, corn kernels, and brown sugar to the taro balls to make a hot sweet taro ball soup. Facts have proved that the hot taro balls are still very elastic. The addition of red dates and brown sugar is also nourishing, and the chewy corn kernels are very rich in texture.
Tags
Ingredients
Steps
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Steam pumpkin and sweet potato separately and press into puree
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Add tapioca flour separately and knead into a moderately soft and hard dough,
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Roll into strips, cut into small sections, and sprinkle some tapioca flour to prevent sticking (the two taro balls are very similar in color). The pumpkin taro balls are cut into small sections, and the red sweet potato taro balls are rolled into glutinous rice balls
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Steamed purple sweet potato
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Pressed into mud
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Add tapioca flour
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Knead into a ball, roll into strips, cut into small sections, sprinkle with some tapioca flour to prevent sticking
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Ingredients for preparing sweet red date and taro ball soup
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Boil the taro balls in a pot of boiling water until they float
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Immediately plunge into cold water
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Drain into cold water and set aside
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Steam corn kernels and red dates over water for 10 minutes
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Apple diced
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Add brown sugar to a small bowl of boiling water, cook and stir until the brown sugar dissolves, turn off the heat, pour in the steamed corn kernels, red dates, cooked transparent sago, diced apples, and taro balls and mix well
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After mixing the above ingredients, the temperature has dropped below 50 degrees. At this time, add a small spoonful of honey, mix well, and you are ready to eat!
