Fresh taro and roasted grass jelly

Overview

Fresh taro and roasted jelly is a specialty snack popular in southern Fujian and Taiwan. Speaking of the origin of roasted jelly, it is related to the Hakka people in Miaoli, Taiwan. Most of Miaoli are Hakkas who came from Guangdong hundreds of years ago. The recipe of roasted jelly also comes from Guangdong jelly. Before that, there was no such thing as roasted jelly in Taiwan. As a famous snack in Taiwan, it is a bit anti-customer.

Tags

• dessert
• drinks
• home cooking
• children
• afternoon tea
• taiwanese food
• summer recipes
• fast food
• brown sugar
• condensed milk
• grass jelly powder
• purple sweet potato
• red beans
• rock sugar
• sweet potato
• tapioca flour
• taro
• black tea
• milk

Ingredients

Steps

1. 1 Soak the red adzuki beans for 4 hours, put them into a pressure cooker, add water to cover the beans, add brown sugar and rock sugar, and press the porridge block until the pressure valve rises. Immediately turn off the heat and simmer. Repeat several times to collect the soup.

   

2. 2 Store the honeyed beans in a crisper box in the refrigerator for later use.

   

3. 3 Take 12 grams of grass jelly powder and put it into a basin, add 2 tablespoons of cold boiled water to make a thin paste, then add 400 to 500 grams of boiling water, continue to cook over medium-low heat until it boils, then turn off the heat immediately.

   

4. 4 Put it in a crisper, wait for it to cool down naturally, put it in the refrigerator, and take it out and cut it into pieces when eating.

   

5. 5 Add water to the pot and add black tea. When the tea becomes thicker, use a slotted spoon to remove the tea leaves. Add an appropriate amount of fresh milk and white sugar and boil again to create a fragrant and fragrant milk tea.

   

6. 6 Wash the sweet potatoes, purple potatoes and taro and steam them in the pressure cooker.

   

7. 7 Peel the taro skin and press it into a puree, add tapioca flour and knead the dough (the taro puree is relatively sticky)

   

8. 8 Peel the sweet potatoes and mash them into puree, add tapioca flour. (Sweet potato mashed has the most water)

   

9. 9 Peel the purple sweet potato and press into puree and add tapioca flour. (Purple sweet potato puree is relatively dry)

   

10. 10 Knead the three kinds of dough separately.

    

11. 11 Roll the kneaded dough into long strips and cut into small pieces with a knife.

    

12. 12 Place the cut taro balls into boiling water and cook over medium heat. When the taro balls surface, cook for another 1 minute, then remove and soak in ice water. (Purple sweet potato balls lose color and are boiled last)

    

13. 13 Cut the grass jelly into pieces and put it into a bowl, and add the taro balls.

    

14. 14 Add the honeyed red beans, cut the steamed taro into pieces, add the boiled and cooled milk tea, and add 2 tablespoons of condensed milk.