How to cook small taro balls
In the past 10 days, among the hot topics about food on the Internet, "How to make small taro balls" has become the focus of many netizens. Both dessert lovers and housewives are searching for how to cook sweet and chewy taro balls. This article will introduce you to the cooking method of small taro balls in detail, and attach relevant data and techniques.
1. Basic introduction to taro balls
Taro balls are a traditional dessert popular in Taiwan and Fujian. They are mainly made of taro, tapioca and other raw materials. It is characterized by its elastic outer skin and sweet filling. It can be eaten hot or cold, making it a great way to cool down in summer.
| raw materials | Dosage | function |
|---|---|---|
| taro | 500g | Provides key taste and sweetness |
| Tapioca flour | 200g | Increase the elastic taste |
| white sugar | 50g | Adjust sweetness |
| water | Appropriate amount | Adjust dough humidity |
2. Steps for making small taro balls
1.Preparing taro: Choose fresh taro, peel and cut into small pieces, steam until soft.
2.Making taro paste: Press the steamed taro into a puree, add sugar and stir evenly.
3.Kneading noodles: Add the tapioca flour to the taro paste in batches and knead it into a smooth dough that is not sticky. If the dough is too dry, add some water.
| steps | time | Things to note |
|---|---|---|
| Steamed taro | 20 minutes | It can be inserted easily with chopsticks |
| Kneading noodles | 10 minutes | The dough should not be too soft |
| Rolling balls | 15 minutes | The size should be uniform |
4.Rolling balls: Divide the dough into small pieces and roll into small balls about 1.5 cm in diameter.
5.Cook: After the water in the pot boils, add the small taro balls and cook for 2-3 minutes after they float.
3. Techniques for cooking small taro balls
1.Fire control: After the water boils, turn to medium heat to prevent the water from boiling too hard and causing the dumplings to break.
2.Anti-stick treatment: The cooked taro balls can be soaked in ice water for a more elastic texture; or mixed with a small amount of vegetable oil to prevent sticking.
3.Matching suggestions: Small taro balls can be paired with red bean soup, grass jelly, milk tea, etc. for a richer taste.
| Pair with ingredients | Recommended ratio | Best serving temperature |
|---|---|---|
| red bean soup | 1:3 | Warm |
| grass jelly jelly | 1:2 | Chilled |
| milk tea | 1:4 | normal temperature |
4. Frequently Asked Questions
1.Why do taro balls become hard after being cooked?
It may be that the ratio of tapioca flour is too high or the cooking time is too long. It is recommended to adjust the proportion of flour and remove it immediately after cooking.
2.How to preserve small taro balls?
Uncooked taro balls can be frozen for 1 month; cooked taro balls are recommended to be eaten on the same day and refrigerated for no more than 2 days.
3.Can purple sweet potato be used instead of taro?
Yes, but purple sweet potatoes have more water, so the amount of tapioca flour needs to be increased appropriately.
5. Popular topics related to small taro balls on the Internet
| platform | hot topics | Discussion popularity |
|---|---|---|
| #The fairy way to eat small taro balls# | 120 million reads | |
| Douyin | Three-color taro balls tutorial | 8 million likes |
| little red book | Low-calorie taro balls recipe | 500,000 collections |
Through the above detailed preparation methods and techniques, I believe you have mastered how to cook perfect small taro balls. Whether as an afternoon tea snack or an after-dinner dessert, homemade taro balls can add a sweetness to life. Come and try to make your own delicious little taro balls!
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