Assorted milk taro balls

Overview

Will you miss the taro balls festival this season? The answer is no. Usually I roll a few portions of taro balls, separate them into bags and freeze them, and just cook them again when I want to eat them. Friends can also try it if they like it. The following dosage is based on the steamed state.

Tags

• dessert
• little fresh
• afternoon tea
• students
• assorted preserved nuts
• pumpkin
• purple sweet potato
• tapioca flour
• taro
• white sugar
• milk
• sweet potato

Ingredients

Steps

1. 1 Prepare all ingredients.

   

2. 2 Wash the whole grains and put them in the steamer.

   

3. 3 Similarly, put the pumpkin into the steamer and steam it over water until cooked.

   

4. 4 Let cool slightly and add tapioca flour as needed.

   

5. 5 Knead until it looks like the picture and it is too dry. Add a little puree and knead until it is smooth and sticky.

   

6. 6 Knead the balls separately.

   

7. 7 Then roll into thin strips.

   

8. 8 Then cut into small cubes and set aside. Sprinkle appropriate amount of tapioca flour as needed to prevent sticking.

   

9. 9 Prepare the taro balls to be cooked and store the rest in the refrigerator.

   

10. 10 Add water to the pot and bring to a boil, add the taro balls to the pot.

    

11. 11 Cook until it floats and is cooked.

    

12. 12 Prepare some iced milk in a bowl.

    

13. 13 Then put the cooked taro balls into a bowl, add sugar and assorted preserved nuts, and garnish.