Taro balls are traditional desserts in Fujian and Taiwan Province provinces. They are made of taro, sweet potato, purple potato, cassava flour and other materials. There are many varieties and practices. Steamed taro balls are pressed into mud, mixed with sweet potato powder and water, kneaded into strips, cut into small pieces, boiled in boiling water until floating and taken out. Adding sweet potato powder is more q, but using too white powder is softer. Similar foods include mung bean balls with mung bean paste instead of taro paste.

Taro meatballs can be stored in the refrigerator for 2 months, and raw taro meatballs can be directly stored in the frozen layer of the refrigerator at-18 degrees Celsius, ensuring that the shelf life of raw taro meatballs can be extended to two months. Instant raw taro balls can also be quickly frozen in the freezing layer, and then taken out and stored in the freezer at MINUS 5 degrees Celsius for two weeks.

Method of making two-color taro balls

Ingredients: three new sweet potatoes, two purple potatoes, red beans 10g, a little lotus seeds, coix seed 10g, old rock sugar 10g, cassava flour 10g, washed red beans, lotus seeds and coix seed, soaked in clear water for later use, washed sweet potatoes and purple potatoes.

Steamed sweet potatoes and purple sweet potatoes are respectively put into bowls and pressed into mud, then cassava flour is poured in and kneaded into balls, the potato balls are kneaded into the size of small balls, then put into a pot and boiled with clear water, then put into a pot and boiled until the balls float on the water surface, then taken out, cooled in cold water for later use, washed in a pressure cooker, added with freshly washed red beans, lotus seeds and coix seed, added with old crystal sugar, stewed for 30 minutes, and the red beans, lotus seeds and coix seed are boiled for 30 minutes.