In fact, taro balls were spread from Taiwan Province a few years ago. It is common in dessert shops or ice drinks shops that colorful taro balls are very beautiful whether used in sugar water or with ice flowers, which can arouse people's appetite very much. Its taste is Q-elastic and chewy, and adults and children like it very much. It is made of coarse cereals such as sweet potato, taro and pumpkin, which is also very good from the health point of view and is worthy of praise.
I have been making taro balls for three or four years, from watching other people's recipes learn to practicing and summarizing by myself. I also accumulated some of my own production experience. Some time ago, I made a circle of friends, but I didn't expect many friends to ask me how to do it. I feel that one sentence or two can't be described clearly. Today, I will write a detailed taro making process for your reference!
most of the materials used in taro are from miscellaneous grains, and taro is the most common. In order to enrich the color, purple sweet potato, yellow sweet potato, pumpkin and white yam and cassava can be used. If you want more colors, you can also refer to vegetables, such as green with a little spinach juice and red with a little purple cabbage juice. Or red rice noodles. I don't recommend fruit juice. For example, some people like to make red taro balls with the color of pitaya. The reason why it is not recommended is that fruit juice is a little sour when it is heated during cooking, which will affect the taste. Followed by vegetable juice, if green spinach juice is used, only a little can be used to add color, too much taste will be a little astringent.
My most common varieties are taro taro and sweet potato taro. The most common online recipes are cassava flour and sweet potato flour. I have tried different formulas of sweet potato powder, cassava powder, potato starch and kudzu root powder myself. The final conclusion is that pueraria lobata powder has the best effect.
I stumbled across kudzu root powder. I wanted to make a taro kudzu root powder mushroom dumpling, but after kneading the powder, I found that the stuffing in jiaozi was missing some materials. I had a brainwave and used half of it to make taro balls. After cooking, the taste is more flexible than sweet potato flour and cassava flour.
After checking, Pueraria lobata powder has quite a lot of functions, such as preventing cardiovascular and cerebrovascular diseases, reducing blood fat, reducing internal heat, regulating the stomach and so on. If you don't have kudzu root powder, you can also change it to sweet potato powder or cassava powder. Pueraria lobata powder and sweet potato powder are better in large particles.
according to many experiences, taro and yam-made taro balls will be more delicious, and it is best to choose the small taro. Their * * * similarity is that they all have mucus, which is particularly easy to blend with powder, and it is easy to form when making, and the cooked taste is smoother, softer and tougher. Pumpkin and some sweet potatoes with more water content are also easy to form after being mixed with flour. The disadvantage is that the proportion of water and materials should be well grasped, and it will be pulpy if you are not careful. Sweet potato, purple potato and Lipu taro, which are too pink and too noodles, have the disadvantage that the powder is very loose after they are added. Even if they are kneaded into a ball, the knife is fragile and it is quite difficult to knead them into small balls. If it is not broken, the proportion of powder should be more, but the materials should be less.
the ratio of materials to flour: two portions of taro or sweet potato, and one portion of flour. That's 2:1.
the proportion of yam or taro is 1:1, even 1.2% flour and .8% material.
for sweet potato or pumpkin with plenty of water, the powder is 1.5, and the material is .5
This is only a rough proportion, for reference only. Sometimes the material is different and the effect is different, so it should be flexible when making. You can add half of the powder and materials first, and then gradually add the rest. Rub the powder and materials into a ball without sticking your hands.
the material should be cut into pieces and steamed until it is cooked, and then mixed with the powder when it is hot. The granular powder needs the help of mashed potatoes, and the too dry material should be neutralized with a little boiling water. Hot materials and hot water are said to be the key to making taro Q bombs. Believe it or not, I believe it and have been using this method all the time. The effect of finished products is also very good.
The process of pressing materials and kudzu roots into mud is still a little tiring. Those who have male tickets at home can go into battle. If not, they can be their own women, so they can exercise.
if there are still some small particles, you can cover it with a cloth and leave it for 2 minutes to allow the materials and powder to be fully absorbed. Rub it again, and there will be no more particles.
Pull a small piece of yam dumplings, rub them into strips, cut them, sprinkle some white powder or corn starch so that they won't stick together, and put them in a dish and a frozen area. It's very convenient to put it into a small bag and cook it with you.
If you have the time and patience, you can also make the dough into small balls, and then knead them into small soup balls.
I also made a green taro ball with spinach juice+cassava paste+kudzuvine root powder. First, I kneaded the dough until it was dry, and then I added vegetable juice, which will turn yellow when heated. And you can't add too much, just look at the color of the dough.
Don't cook the spinach and taro for too long. Take it out as soon as it is cooked, so that the finished product will look good and have an appetite.
Boil taro balls with too little water. Put them in after boiling. Turn them quickly with a spoon without sticking the bottom of the pot, cover them, turn to medium heat and stew for three to five minutes. Fresh ones are cooked quickly. Take out the frozen taro and cook for another minute or two. Just cook it, don't cook it too badly.
Because the original soup has a lot of powder, the boiled soup is turbid and sticky, so it is best to cook the sugar water separately. The simplest brown sugar water is boiled with brown sugar that suits your sweetness. Either the milk is heated, and if you want to eat coconut milk, add coconut powder.
for ice products, just prepare ice flowers and put taro on them. Add all kinds of favorite dessert ingredients. Common is to add all kinds of honey red beans, honey mung beans, peeled peanuts, turtle ling cream or black jelly (called grass jelly in Taiwan Province), pour some condensed milk on it, or add various fruits, and decorate it with cherry preserves, and you can eat it!
attach some pictures of various taro balls I usually make.
the last picture, a long time ago, was made of turtle paste, honey red beans, mung beans and coconut milk taro balls with peanuts.
finally, I wish everyone can make the desired taro effect.