How to make taro ball syrup
In the past 10 days, among the hot topics and content on the entire Internet, food production content still occupies an important position, especially desserts and summer cooling foods have attracted a lot of attention. As a classic dessert, taro ball syrup is loved for its elastic taste and simple preparation. This article will introduce in detail the method of making taro ball syrup, and attach relevant data and suggestions.
1. Basic ingredients for taro ball syrup
| Material | Dosage | Remarks |
|---|---|---|
| Taro | 200g | It is recommended to use purple sweet potato or yellow heart taro |
| Tapioca starch | 100g | Sweet potato starch can also be substituted |
| white sugar | 30g | Can be adjusted according to taste |
| water | Appropriate amount | Used to cook taro balls and sugar water |
| coconut milk or milk | 200ml | Optional, adds flavor |
2. Steps for making taro ball syrup
1.Preparing taro: Peel the taro and cut it into small pieces, put it in a steamer and steam it (about 15-20 minutes) until it can be easily poked through with chopsticks.
2.Making taro paste: Press the steamed taro into a puree, add sugar and stir evenly.
3.Kneading noodles: Add tapioca starch to the taro paste in portions and knead into a smooth dough. If the dough is too dry, add a small amount of water.
4.Rolling taro balls: Roll the dough into a long strip, cut it into small pieces, and then use your hands to shape it into a round shape or any shape you like.
5.Boiled taro balls: Add water to the pot and bring to a boil, add the taro balls and cook until they float (about 3-5 minutes). Remove them and pour them under cold water for a more chewy texture.
6.Make sugar water: Heat coconut milk or milk, add appropriate amount of sugar to taste, you can also add red beans, grass jelly and other ingredients.
7.combination: Put the cooked taro balls into the sugar water, stir evenly and serve.
3. Frequently Asked Questions
| question | Answer |
|---|---|
| Why do taro balls become hard after being cooked? | It may be that the ratio of tapioca starch is too high. It is recommended to adjust the ratio of taro puree to starch to 2:1. |
| How long can taro balls be kept? | Uncooked taro balls can be stored frozen for 1 month. Cooked taro balls are recommended to be eaten on the same day. |
| How to make taro balls more colorful? | Purple potato, sweet potato or matcha powder can be added for color. |
4. Tips
1. After steaming the taro, try to press it into a puree while it is still hot to make it easier to mix with the starch.
2. There should be enough water when cooking taro balls to avoid sticking.
3. The sweetness of the sugar water can be adjusted according to personal preference, or honey or condensed milk can be added to increase the flavor.
4. If you like a cold taste, you can refrigerate the sugar water before adding taro balls.
Taro ball syrup is not only easy to make, but the ingredients and taste can be flexibly adjusted according to personal preferences. Whether it is for afternoon tea or a summer dessert, it is a good choice. I hope this detailed tutorial can help you make delicious taro ball syrup easily!
check the details
check the details
en
