How to make taro desserts delicious, the practice of taro desserts

Ingredients. Ingredients.

500g taro, 240g tapioca flour, 70g potato starch.

Ingredient. 80g sugar, appropriate amount of pumpkin puree, appropriate amount of matcha powder, appropriate amount of milk, appropriate amount of purple potato puree, appropriate amount of red yeast rice powder, appropriate amount of rock sugar, appropriate amount of red bean paste, appropriate amount of sago. Steps:

The taro is steamed. Peel the steamed taro and puree it with a spoon.

Tapioca flour and potato starch.

Purple potatoes and pumpkin are steamed and pressed into a puree.

Tapioca flour and potato starch.

Take the white taro ball and add purple potato puree, pumpkin puree, matcha powder, red yeast rice powder and various flour balls, soft and can add starch, to be soft and hard, wake up for a while.

Rinse the sago quickly with cold water and boil it in a pot under boiling water, stirring to prevent it from sticking.

Cook until translucent, turn off the heat and simmer for 10 minutes, remove and rinse, change the water and re-cook until transparent.

Remove the boiled sago and put it in a large bowl of cold boiled water and put it in the refrigerator for 1-2 hours.

Roll the raised taro balls into long strips, cut them into small pieces with a knife, and use some starch to prevent sticking.

Take the red taro ball and make it round, the toothpick is pierced in the middle, and the yellow one is made into the flower core.

Place the yellow flower center in the middle.

Use a toothpick to press out the petals.

Green uses a toothpick to press out the veins of the leaf.

made of the finished product. I made small peaches and small pumpkins.

Feel free to do it. Boil taro balls in a pot under water, boil until they float for about 5 minutes, remove the cooled boiling water for later use, add rock sugar to another pot, and boil the sugar water.

Tips: Taro balls should be cooked and eaten to be delicious, so try not to cook them overnight or ice them in the refrigerator, if you don't eat the taro balls, you should put them in the refrigerator freezer for preservation, and the taro balls will spoil in a few hours at room temperature.

Taro ball dessert making tutorial.

The preparation of taro balls dessert is as follows:Ingredients: 2:1 tapioca flour, about 3 small purple potatoes, and an appropriate amount of red beans.

Excipients: 50g coconut milk, 50g milk, appropriate amount of caster sugar.

1. First wash the purple potatoes and discharge the pressure cooker, soak the red beans in water, and then add caster sugar to boil.

2. Then crush the stuffed purple sweet potato with a spoon, put an appropriate amount of caster sugar when pressing, and then add 2:1 tapioca flour. After making it, boil the water first, then put the taro balls in and boil them, and after about a minute, they will float up.

3. Take out the rana and soak it in cold boiled water, so that the taro balls will q.

4. Boil milk and coconut milk, and turn it off when boiling.

5. Put the taro balls soaked in cold water at the bottom, put the red beans on top, pour the boiled milk, and you're done.

Taro is an indispensable ingredient for all kinds of desserts, and the method is very simple: steam all kinds of Yodohashi powdered foods (potatoes, sweet potatoes) and mash them into a puree, add tapioca starch, knead them into small balls, put them in a pot to heat, take them out after cooking, and rinse them with cold water. So what desserts can be made with taro?

Let's introduce it to you. Desserts made with taro include: taro fairy grass, taro milk tea, taro bean paste, taro sandwich toast, taro sago, taro minjue head sandwich cake, taro eight-treasure porridge, mixed fruit, taro yogurt, etc.

These desserts are all very tasty and have a lot to remember.