Taro balls and roasted grass jelly

Overview

In the past, when I was tired from shopping with my friends, I went to a dessert shop to eat a bowl of taro balls and roasted grass jelly. When I ate it for the first time, I thought the taro balls were very novel. Why were they so chewy and elastic? By chance, I saw the taro ball soup made by my second aunt, and I learned how to share it with everyone.

Tags

• snacks
• dessert
• fujian cuisine
• afternoon tea
• taiwanese food
• summer recipes
• students
• coconut juice
• grass jelly powder
• kudzu root powder
• small sago
• sweet potato

Ingredients

Steps

1. 1 Steam sweet potatoes and purple potatoes in a steamer, peel them, and weigh 100 grams each for later use.

   

2. 2 Put 40 grams of grass jelly powder into a bowl, add 150ML cold water and stir evenly.

   

3. 3 Put 1000ML cold water in the pot and bring to a boil. Pour in the stirred Xiancao. Stir while boiling. Bring to a boil and turn off the heat after 3 minutes.

   

4. 4 Pour the cooked grass jelly powder into a bowl, shake it evenly, place it in a cool place, cool it and refrigerate it in the refrigerator for 2-5 hours. (After the jelly is frozen, use a wet knife to slowly and pausely cut the jelly into pieces.)

   

5. 5 Put a lot of water in the pot and boil it, add the sago, and stir frequently to prevent it from sticking together. When the sago becomes transparent, it is ready

   

6. 6 Take out the sago, put boiling water in the bowl and set aside

   

7. 7 Add 80 grams of kudzu root powder to 100 grams of sweet potato puree, beat in a food processor, beat until smooth, pour out and shape into glutinous rice balls. The same goes for purple seedlings.

   

8. 8 Boil water in a pot, put the taro balls in and cook until they float, then take them out.

   

9. 9 Prepared taro balls, burnt grass jelly, and sago. You can add coconut juice, milk or fruit for seasoning according to your own taste.

   

10. 10 Delicious roasted grass jelly and taro ball soup is ready.