How to make taro balls and sago with coconut milk

Coconut milk taro balls and sago is a well-known delicacy and also a traditional dessert. Its main ingredients are tapioca flour, purple sweet potato and taro. It tastes very elastic and has a strong aroma. The method is also relatively simple. You need to prepare purple sweet potatoes, appropriate amounts of sugar and water, and also appropriate amounts of tapioca flour. The auxiliary ingredients include tapioca pearls, coconut milk and other ingredients. After they are made, they can be refrigerated in the refrigerator. Drinking some in the summer has a good cooling effect.

How to make taro balls and sago with coconut milk

Main ingredients: 120g purple sweet potato, 110g cassava flour, 20g sugar, 30g boiling water. Accessories: tapioca, coconut milk, condensed milk, milk as needed.

1. Mash the steamed purple sweet potato into puree. I made this flavor.

2. Boil some water! ! Open

3. Take half of the tapioca flour and add boiling water and stir quickly

4. Put other materials in

5. Knead into a smooth dough. If it is a little dry, add some warm water. If it is wet, add some tapioca flour.

6. Roll it into a long strip and decide the thickness yourself

7. Cut into small taro balls

8. Finally, sprinkle some tapioca flour and roll it so that all the taro balls are coated with flour.

9. Bring the water to a boil, add the tapioca pearls, and cook over high heat until there is a little white core in the middle. Then turn off the heat and cover with a lid and simmer for 10 to 15 minutes.

10. Check to see if it is fully cooked. Drain the tapioca pearls and put them in ice water twice.

11. Bring a pot of water to a boil, add the taro balls, and cook until all the taro balls float up. Cook for another two minutes.

12. Rinse the taro balls twice in ice water like tapioca pearls so they will be more chewy.

13. Take a container and add the cooked sago, taro balls, sweet beans and other ingredients. Then take a small bowl and add coconut milk, condensed milk and milk for seasoning. There is no ratio. Taste it yourself and then add it to the taro balls and sago.

Cooking tips: You must use freshly boiled water to blanch the dough, so that the taro balls will be chewy. You can make taro balls of other flavors in the same way, but you can't cook them together with purple sweet potatoes, as it's easy for the colors to blend. If the dough is a little dry, you can add some warm water. On the contrary, if it's wet, you can add some tapioca flour. Cook as many taro balls as you want and put the rest in the refrigerator.