Red bean and taro balls

Red bean and taro balls

Overview

How to cook Red bean and taro balls at home

Tags

Ingredients

Steps

  1. Peel sweet potatoes, purple potatoes, and taro respectively, steam them over water (that is, when they can be easily inserted with chopsticks), and mash them while they are hot.

    Red bean and taro balls step 1

  2. While it is still warm, add tapioca flour to the three ingredients and stir together. Add the flour bit by bit and knead it in bit by bit. Add a little water during the process to knead it into a state that can be kneaded but not sticky.

    Red bean and taro balls step 2

  3. Sprinkle some base flour and shape the dough into a strip

    Red bean and taro balls step 3

  4. Cut the strips into small pieces (you can also roll the small pieces into rounds)

    Red bean and taro balls step 4

  5. Cook the taro balls: Add the taro balls after the water boils. Stir gently with a spoon a few times to make the taro balls non-stick to the pan. After the water boils, wait for the taro balls to float, then cook for another 1-2 minutes before scooping them out. Purple sweet potatoes should be cooked separately, otherwise they will lose color.

    Red bean and taro balls step 5

  6. The sweet soup is cooked separately first (the sweet soup can be cooked with coconut milk, red bean soup or sago, or can be boiled directly with rock sugar). The cooked taro balls are first put into cold water, then taken out and put into the sweet soup. It tastes good when refrigerated or hot drinks!

    Red bean and taro balls step 6