Old-school taro ball recipe: make delicious ones at home too

In the hot summer,

have you ever queued up for a bowl of taro balls,

only to find yourself holding ticket number ten-something?

Today I'll share with you a method for making taro balls at home.

Give it a try and see if it tastes familiar~

Recipe and photos | Dagui Food

Ingredients

Sweet potato, 1

Purple sweet potato, 1

Tapioca starch, half a pack, about 200g

One bowl of cooked red bean soup, set aside

Cornstarch, 2 small teaspoons

Brown sugar, 2 small teaspoons

Method

1. Wash the sweet potato and purple sweet potato, put them in a steamer together, and steam over high heat for 15-20 minutes. If a chopstick goes in easily, they are cooked. Peel while hot, then mash each separately into a puree.

2. While still warm, add 20g of sugar to each, which is 1.5 regular spoons; if you like it sweeter, you can add a little more.

3. Take out a clean large bowl, put in the sweet potato puree, first add two or three spoons of tapioca starch, mix well, then add the rest of the tapioca starch little by little while adding hot water as needed, and knead with your hands until it forms a large smooth dough that doesn't stick to your hands, similar to the feel of making tangyuan. Then pinch the dough into several small pieces and set aside. After making them, you can evenly sprinkle some cornstarch to prevent sticking.

4. Make the purple sweet potato puree the same way, but purple sweet potato is drier, so it needs more hot water. Once ready, bring a pot of water to a boil, add the taro balls and stir gently; after about 2 minutes, the taro balls will float up. At this point, wait another minute, scoop them out and drain, then immediately put them into prepared cold water and set aside to keep that chewy, bouncy texture; ice water is even better if you have it.

5. Put the taro balls into the prepared red bean soup. A homemade version of "Fresh Taro Fairy" is just that simple.

tips

1. Tapioca starch: it's sold on Taobao, but it's not easy to find in large supermarkets.

2. Hot water must be added little by little; don't be impatient. When you find the dough is dry and cracked and won't hold together, wet both palms with water and gently knead a few more times until it doesn't fall apart.

3. When boiling the taro balls, stir gently. If two or three taro balls stick together, it won't affect the timing much; what matters most is the time. If boiled too long, the taro balls will fall apart, and that is the biggest enemy of a chewy, bouncy texture.

4. If you can't finish the taro balls you've made, put them in a freezer bag and then into the freezer; boil them whenever you want to eat them, which is very convenient.

For more tips, follow Doushangshang www.doushangshang.com