Taiwanese snacks that are popular in the streets-------[Red Beans and Taro Balls]

Overview

I went to Jianghan Road with my son some time ago and saw many Taiwanese dessert and snack shops popping up on the street, such as taro balls and fresh taro balls... There was a long queue at the door waiting to eat their dessert taro balls. We simply joined in the fun and queued up to buy a red bean taro ball from Fresh Taro Balls. We were fully expecting how tempting this legendary and most popular taro ball would be. When the taro balls were served, we were dumbfounded. The little taro balls inside are only as big as a pinky fingernail, and there are only twenty of them. The smoothie in the middle takes up three-quarters of the bowl. Next to it are some taro balls, some red beans, and something like coconut. Just a bowl like this costs me twenty yuan! We will never be fooled again, we will make it ourselves, so one day I also made red bean and taro balls. I could eat as much as I wanted. The big bowl on the table only cost a few yuan. The fresh taro balls were really a scam!

Tags

• snacks
• common dishes
• chinese cuisine
• old man
• taiwanese food
• summer recipes
• banquet dishes
• lunch
• cornstarch
• pumpkin puree
• purple sweet potato puree
• red beans
• rock sugar
• sugar osmanthus
• sweet potato mashed
• sweet potato starch
• taibai powder
• tapioca flour
• taro puree
• white sugar
• water

Ingredients

Steps

1. 1 Prepare all the raw materials. Wash the sweet potatoes, purple potatoes, pumpkins and taro, steam them and peel them;

   

2. 2 Wash the red beans and put them into a pressure cooker, add an appropriate amount of water;

   

3. 3 Put in a big piece of rock sugar;

   

4. 4 Cover the pot, put it on medium heat, then reduce the heat to low for 10 minutes and then turn off the heat;

   

5. 5 Taro, sweet potato, pumpkin, purple potato, pressed into puree;

   

6. 6 Put 400 grams of tapioca flour, 120 grams of starch powder, and 80 grams of sweet potato starch in a large bowl. Boil the noodles with boiling water. Don't add too much. Add a small amount in batches to make it look like cotton wool. Divide it into four portions (add more if the pumpkin has more water content). Mix the remaining tapioca flour with the starch. Use it to prevent sticking when kneading the dough (that is, it is used as a thin noodle);

   

7. 7 Take another bowl and add taro puree, a portion of cooked flour, an appropriate amount of sugar, and knead into a ball;

   

8. 8 The dough will be very sticky at first. Add the dry flour in batches and knead evenly. The dough will be soft and hard. Kneading for a while will make the taro balls more chewy and chewy;

   

9. 9 Knead the four dough balls and wrap them in plastic wrap;

   

10. 10 First make the taro, roll the dough into a long strip, sprinkle with cornstarch to prevent sticking, then cut into small pieces, the size you like;

    

11. 11 Knead the sweet potato dough into strips and cut into small pieces;

    

12. 12 Knead the purple sweet potato flour into strips and cut into small pieces;

    

13. 13 Knead the pumpkin dough into strips and cut into small pieces;

    

14. 14 All the rice balls are ready;

    

15. 15 Cook purple sweet potato and other rice balls separately to avoid color transfer. After the water in the pot boils, add purple sweet potato balls and cook. After boiling, cook over medium heat for five minutes. Keep stirring with a spoon to avoid sticking to the bottom of the pot;

    

16. 16 Other taro balls are also cooked in the same way;

    

17. 17 Pour the removed taro balls into cold water and soak them in ice water;

    

18. 18 Put taro balls and red bean soup in a bowl, pour in a spoonful of sugar and osmanthus, mix well and eat!