Crystal red waist honey bean taro balls
Overview
How to cook Crystal red waist honey bean taro balls at home
Tags
Ingredients
Steps
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Wash the purple sweet potatoes.
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Wash the sweet potatoes.
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Peel and cut the purple sweet potatoes into cubes, steam them in a steamer, let cool and set aside.
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Peel and cut the sweet potatoes into cubes, steam them in a steamer, let cool and set aside.
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After cooling, add sugar.
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Add tapioca flour in a 1:1 ratio.
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Purple sweet potato has less water, so you need to add milk and knead it until it no longer sticks to your hands.
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Roll into long strips and cut into 0.5cm pieces. The taro balls will expand when cooked and should not be cut too large.
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After the water boils, add the purple sweet potato and taro balls and cook until they float, then drain them into cold water and set aside. Purple potato and taro balls will change color when heated and cannot be cooked at the same time as sweet potatoes.
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The same method is used for sweet potato and taro balls.
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White jelly.
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Add 280 grams of cold water to 100 grams of white jelly and stir clockwise until evenly distributed without particles.
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After boiling 1800 grams of water, slowly pour in the stirred white jelly liquid, stir clockwise, let it cool and then put it in the refrigerator.
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Remove from the refrigerator and cut into pieces before use.
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Put the white jelly, purple potato and taro balls, sweet potato and taro balls, red kidney beans, honey beans, and milk into a bowl together, and finally pour a little condensed milk (the milk can also be replaced with coconut milk or Sanhua evaporated milk) and the finished product is finished.
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Finished product pictures.
