Remember to buy it to eat after the beginning of autumn, steam it and then wrap it in the material, the powder is glutinous and sweet, I do it at least 3 times a week

【Taro Purple Sweet Potato Balls】

Ingredients: half a taro, a purple sweet potato, a spoonful of honey, 15 grams of sugar, 20 grams of glutinous rice flour, and an appropriate amount of soybeans.

method

1. Peel and slice the taro, wash and slice the purple potatoes and put them in the steamer to steam together. Taro is a little more difficult to ripen than purple potatoes, poke the taro with chopsticks after steaming, and it will be steamed if it can be sold.

2. Put the steamed taro and purple sweet potato into a basin together, press it into taro purple sweet potato puree with a fork, and then add a spoonful of honey and ten grams of sugar and mix well.

3. Mix the taro purple potato puree into balls the size of a table tennis ball, pour an appropriate amount of glutinous rice flour into the basin and roll it back and forth, so that the taro purple potato is evenly stained with glutinous rice flour, and after a layer is dipped in a layer, use a watering can or hand to dip a little water on the balls, and roll again.

4. Put the taro purple potatoes dipped in glutinous rice flour into the steamer, steam for another 5 minutes and then remove from the pot.

5. Put the soybeans in the oven, bake them at 160 degrees for five minutes, roast the soybeans until the skin is cracked, exude a fragrance, and then put them in a food processor to beat into soybean flour.

6. Pour the beaten soybean flour into the plate, then put the steamed taro purple potato balls into the plate, evenly dip it with a layer of soybean flour and eat.                                                                  

If you like to have a little soft and glutinous brushed effect, you can use glutinous rice flour alone to form a dough, and then wrap the taro purple potato puree in it and steam it to make it softer and glutinous.