Simple version: taro syrup(jian dan ban yu yuan tang shui )

Simple version: taro syrup

Introduction:

"Taro yuan is a famous dessert in Taiwan. Many friends who like sweet food will like the taste of taro yuan QQ. Try making taro balls yourself! Real material, and put any material you want, put as much as you want, super satisfied, and healthy. Easy to win the fresh taro Xian, Xian taro family, taro noble

Production steps:

Step 1: take out the sweet potato powder.

Step 2: grind the sweet potato powder with a spoon, otherwise it is not easy to live into a ball. If the sweet potato flour itself is delicate enough, this step can be omitted.

Step 3: take out pumpkin powder and purple potato powder. It is more convenient to make with flour than with purple potato and pumpkin, and the water content is easy to control.

Step 4: add appropriate amount of purple potato powder to sweet potato powder, add more if you like dark color, and put less if you like light purple.

Step 5: add proper amount of pumpkin powder to sweet potato powder, add more if you like darker color, and put less if you like lighter color.

Step 6: add boiling water and dough, because purple potato powder and pumpkin powder have no taste, so add a little sugar into boiling water.

Step 7: knead the dough into long strips and cut into small pieces.

Step 8: put into different kinds of sugar soup, cook until taro balls are floating for 5 minutes, then it's OK. (if you're afraid it's not ripe, you can try one. Bite it open to see if it's ripe.)

Materials required:

Sweet potato starch: right amount

Purple potato powder: right amount

Pumpkin powder: right amount

Sugar: right amount

Note: 1. Sweet potato starch must be hot with boiling water in order to be mixed and agglomerated. 2. It's said that the taro will be better if it is cooked in supercooled water. 3. The taro balls that can't be eaten at one time, sprinkle with starch, put them in the fresh-keeping bag, put them into the refrigerator for quick freezing, and cook as you eat. 4. Taro can be used with all kinds of sugar water. I add red beans, mung beans, sago and ginkgo. In fact, you can also add coix seed, peanut, lotus seed, taro, sweet potato, etc. you can choose according to your own taste. Taro can be eaten hot or cold. It tastes better when it's cold.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Jian Dan Ban Yu Yuan Tang Shui