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When I was a child, my mother would wash the finely chopped plantains every time she chopped pig food, filter the precipitated starch, remove impurities, and prepare jelly for us. In that era of material poverty, these jelly not only satisfied our hunger, but also brought us a lot of happiness. Although people's lives are better now, the jelly made from plantain taro is still the favorite snack of people in the frontier. Plantain taro belongs to the banana family and the genus Canna. In some places, it is called dry lotus root or banana lotus root. Its starch has good transparency and can form a film. It has good properties and is used to feed pigs in rural areas here. When chopping pig food, the finely chopped plantain yam is washed and the starch is precipitated to make jelly. This kind of jelly is better than ordinary jelly. People here like to eat this kind of jelly. I made banana black rice jelly yesterday, and I had some water left over from soaking the black rice, so I used black rice water and banana taro powder to make this natural-colored black rice soup jelly.
