Materials/tools
Cassava flour 100g, brown sugar or brown sugar 25g, and water 75g.
way
1. Prepare cassava flour and brown sugar.
2. Cook brown sugar and water in the same pot until the sugar is completely melted.
3. Pour the hot brown sugar water into the cassava flour, and keep stirring with chopsticks until the dough is shaped, and cover it with plastic wrap.
4. Knead the dough into small balls (similar to the size of soybeans) and sprinkle a little cassava flour (to prevent adhesion)
5, put some water in the pot to boil, add small cassava balls and stir at intervals (to prevent sticking to the bottom of the pot). Cover and keep the water boiling for about 20 minutes. You will find that the meatballs float, then keep the cover open for 20 minutes, and then stir for a while.
6. Take the pearls out of the pot, soak them in the brown sugar water in step 1, stir them slightly with a spoon, and repeatedly cool them for about 10 times. It can be fished out when it is basically cold. In this way, the pearls are ripe.
7. It is best to eat pearls within 5 hours after cooking. After a long time, pearls will not be Q. We just need to put cassava pearls into the drinks we want to drink.