1.Cassava flour is a starch extracted from the roots of cassava. Cassava is one of the three major potato types in the world and is mainly grown in tropical and subtropical regions. In the southern subtropical region of my country, cassava is the fifth largest crop after rice, sweet potato, sugar cane and corn. Tapioca flour is used to make sago and golden cake.2. Lipu taro (fragrant taro) should be as big as possible. Generally, the larger the taro, the more waxy it will be. If you buy taro that is not glutinous, you will find that it is hard to steam, so you need to choose an excellent taro~3. There are two types of sweet potato: yellow heart and white heart. The yellow heart is generally used to make sweet potato balls. This kind of sweet potato has high water and sugar content, and the color is also beautiful. Most yellow-hearted sweet potatoes have a khaki-yellow skin, and white-hearted sweet potatoes have a red skin, but there are also sweet potatoes that do not follow this rule. Please pay attention to it when you buy it~ (White-heart sweet potatoes have high starch content and are used to make sweet potatoes vermicelli etc.).4. If you don’t like coconut milk, you can replace it with brown sugar ginger juice, or red bean soup (add more water when cooking red beans).
How to make coconut taro balls
Soak the red beans overnight in advance, drain the water and put them in a casserole, add in sugar and water (the water is about 1 and a half knuckles higher than the red beans); turn to low heat and simmer for 40-50 minutes.
Cut the Lipu taro, sweet potato, and purple potato into pieces, put it in a steamer, turn on medium heat and steam for about 25 minutes (or put it in a steamer, steam at 100 degrees for 25 minutes).
Just steam until it can be easily pierced through. (If you find that the Lipu taro is steamed but not soft, you can read Article 2 of the introduction).
In the middle of cooking the red beans, add a few pieces of Lipu taro to calculate the time. The taro needs to be cooked for 20-25 minutes.
When simmering red beans and taro, the water is almost boiled and ready to cook. You can taste it. If it is not soft, add some water and continue to simmer over low heat to soften.
Steamed sweet potatoes, taro, and purple potatoes are crushed with a fork while they are hot. Add tapioca starch, fine sugar and appropriate amount of water. Stir and mix to form a flocculent, then knead into a smooth dough.
When kneading the dough, the amount of water added is not fixed, because the steaming method is different, the water content of sweet potatoes, taro, and purple potatoes are also different. Water can be added to the dough little by little, as long as it can be kneaded into a ball without cracking. . (Don’t knead the dough too soft, otherwise the taro balls will expand greatly when they are cooked).
Sprinkle a little tapioca flour on the chopping board to prevent sticking, use a kitchen knife to help shape it into a square, about 0.7cm thick. (You can also rub into long strips and cut into small pieces, but the long strips are easier to split, so you need to add a little more water).
Sprinkle a little tapioca flour on the knife, cut into small squares, then sprinkle an appropriate amount of tapioca flour on the taro balls, shake them apart.
After the water is boiled, turn on a medium-to-low heat, and cook the sweet potato balls and taro balls first. After bleaching, continue to cook for 1-2 minutes. It is enough to taste that there is no hard core. After serving, put it in iced drinking water and let it cool. Round will be more Q bomb.
Finally, boil the purple sweet potato balls separately (to prevent the color from staining the taro balls and sweet potato balls), and put them in iced drinking water after cooking.
Put the drained rounds, red beans, and taro in a small bowl, pour in an appropriate amount of natural coconut water, and pour a spoonful of coconut milk on it~ (Vita Coco for coconut water, only for coconut milk Real Thai). If you don’t like coconut milk, you can read Article 4 of the introduction.
Coconut Taro Balls
- 200 g (Taro Balls) Lipu Taro
- 200 g (Sweet potato circle) yellow heart sweet potato
- 70 g (Taro Balls) Tapioca Flour
- 100 g (Sweet potato balls) tapioca flour
- 10 g (Taro Balls) Water
- 5 g (Sweet potato balls) water
- 10 g (Taro balls) Fine sugar
- 5 g (Sweet potato balls) fine sugar
- 100 g (Purple Sweet Potato Round) Purple Sweet Potato
- 50 g (Purple Sweet Potato Ball) Tapioca Flour
- 5 g (Purple Sweet Potato Ball) Water
- 5 g (Purple Sweet Potato Ball) Fine Sugar
- 70 g Red bean
- 30 g Caster sugar
- 50 g Lipu Taro
- 5 g Sugar-free coconut milk (real thai)
- 30 g Natural coconut water (vita coco)