2⃣️糯米粉+開水+白糖混勻揉成團，搓成一個個的小丸子，鍋中水開倒入小丸子，煮至浮起后再煮2分鐘左右，撈出過涼水備用。
3⃣️鍋中倒入木薯澱粉+牛奶+白糖攪勻，再開小火不斷加熱攪拌，攪拌至粘稠拉絲狀即可。
4⃣️碗中先倒入芋泥糊，再放上麻薯和小丸子，表面淋上糖桂花和撒上干桂花即可開吃。
These glutinous taro mochi balls are really huge and delicious! ! 😋
Creamy taro puree + slippery mochi + soft and glutinous meatballs, I really fell in love at first bite~
The taste is delicate and smooth, soft and silky, glutinous and juicy, with enough ingredients, really satisfying~
It』s easy to make and no oven is required. Sisters who love taro paste should try it now~
🌈Ingredients:
Taro puree:
Taro 150g
Purple sweet potato starch 4g
15g condensed milk
15g sugar
Milk 150g
Small balls:
Glutinous rice flour 25g
20g boiling water
5g sugar
Mochi:
200g milk
Tapioca starch 20g
10g white sugar
🌈Method:
1⃣️Steam the taro in the pot in advance, beat the taro + purple sweet potato powder + condensed milk + sugar + milk into a paste.
2⃣️Mix glutinous rice flour + boiling water + sugar and knead into a ball, then roll into small balls. Add water to the pot and pour in small balls. Cook until they float and cook for about 2 minutes. Drain into cold water and set aside.
3⃣️Pour tapioca starch + milk + sugar into the pot and mix well, then turn on low heat and continue to heat and stir until it becomes thick and stringy.
4⃣️Pour the taro paste into the bowl first, then put the mochi and small balls on top, top with sugar osmanthus and sprinkle with dried osmanthus and serve.