1, the sweet potato is steamed for about 40 minutes, depending on the situation. If you are not sure whether it is cooked, you can poke it with chopsticks. Then peel it while it is hot, scald the .................................................................................................................................................................. 2, and then cut it into pieces for easy crushing ~
Then press it into mashed sweet potatoes with a spoon, and knead it more delicately by hand, which can make taro balls more elastic. 3. While the temperature is still there, slowly add cassava flour bit by bit, and don't pour it directly into the pot! ! ! It's hard to knead. 5. Purple potato can be cooked like this at this time.
6. Now divide the sweet potato balls into small balls and knead them into strips for later use. (Grasp the size by yourself. If you want to eat a big mouthful of taro, rub it thicker. If you want to eat a small one, rub it thinner. It depends on your mood ~)ps: Different varieties of sweet potatoes in different regions have different humidity. If they always collapse and scatter when rubbing, it proves to be too dry. You need to add some water to continue kneading, and it will be easy to get it when you knead! 7. Cut into small pieces ~ After cutting, put some tapioca powder on your hands and round the four corners of taro so that it won't stick in the bowl ~ Is it sauce purple? ( ? ω? )? You're done! Remember to put more cassava flour on the surface to prevent adhesion. If you want to eat at once, let's cook! When cooking, be sure to wait for the water to boil before throwing it down, otherwise it will easily spread out and turn into taro paste ... 8. Prepare the boiling water, and the taro baby will be cooked ~ pour it gently, and be careful that the boiling water will splash and burn yourself ... 9. Cook for seven or eight minutes on medium heat, and the taro will become fat ... Very good. If you can't judge whether it's ripe or not, just pick up one and poke it with chopsticks. It's easy to poke it in. Or you can eat one ~ 10. Immediately after cooking, pick it up and put it in cold water, so that taro will be Q~ and several times more than cold water. 1 1, drain the water ~ soft and firm taro balls are ready!
Tips
1, the ratio of sweet potato to cassava flour is about 1 0.4, that is, 100g sweet potato with 40g cassava flour. The more cassava flour, the more chewy it is, but generally it is added to 1: 1 at most. If it is more, you can eat it all directly ... (.2) cassava flour is not available in every supermarket, so can we use sweet potato flour instead of cassava flour? Actually, it's ok, but the taste is not as good as cassava flour ~
3. If you want to keep healthy, it's good to add brown sugar water to taro ~
4. If you can't eat it all at once, you can pack more powder, put it in the refrigerator for about 5 days, and put it in the freezer for two months. Of course, the sooner you finish eating, the better it tastes ~