Glutinous taro mochi

A small dessert that you can't miss for taro heads, especially suitable for winter afternoons, a bowl of warm and fragrant taro mochi, warm the heart and stomach

Ingredients

Mashedtaro:

SteamedLiputaro 315 g

Milk 370 g

Purplesweetpotatoflour 4 g

Castersugar 35 g

Cream 30 g(optional)

Mochi:

Tapiocastarch 20 g

Cayennesugar 10 g

Milk 200 g

Taroballs:

Appropriateamount (Frozenfinishedproductavailable)

Cooking Instructions

To make taro paste: Peel and cut the Lipu taro into pieces, put it in a container, cover it with plastic wrap and steam it until the chopsticks can be easily inserted.
After baking, taro, purple sweet potato powder, sugar, milk, and cream are put into the wall breaker and whipped until delicate, and the amount of milk added can be increased or decreased according to their actual situation.
To make mochi: put tapioca starch, sugar, and milk together in a non-stick pot, cook and stir over low heat until it is thickened and removed from the heat.
Boiled taro balls: After the water boils, put in the frozen taro balls and boil, after floating, remove and drain the water, and put them in cold water.
Pour the taro puree into the bowl, and scoop in an appropriate amount of mochi and taro balls.