Tapioca flour taro balls sago sago is a delicious dessert with a rich taste and nutrients, which is loved by people. Let's take a closer look at how to make tapioca flour taro balls sago and the ingredients required.
First, the production method
1.Prepare ingredients: tapioca flour, taro, sago, milk, sugar, etc.
2.Peel the taro, cut it into small pieces, steam it and mash it into a puree.
3.Add the tapioca flour to an appropriate amount of water and sugar, stir well and knead into a dough.
4.Divide the dough into small pieces, roll out into thin slices, cut into strips, and cut into small cubes.
5.Put the diced dices into boiling water and cook, remove and rinse with cold water, drain and set aside.
6.Cook the sago until transparent, rinse with cold water, drain and set aside.
7.Pour the milk into a saucepan, add the sugar and coconut milk to taste, and heat until slightly hot.
8.Add the cooked taro balls and sago to the milk and stir gently to combine.
9.Finally, pour the prepared tapioca flour taro balls sago into a bowl, sprinkle with an appropriate amount of shredded coconut and enjoy.
2. Required materials
1.Tapioca flour: Tapioca flour is a starch processed from cassava, which has the characteristics of good elasticity, smooth taste and rich nutrition.
2.Taro: Taro is a nutritious root vegetable that is rich in starch, protein, vitamins and other nutrients.
3.Sago: Sago is a starch processed from palm trees, which has the characteristics of soft and glutinous taste and rich nutrition.
4.Milk: Milk is a nutritious beverage rich in protein, calcium, vitamins and other nutrients.
5.Sugar: Sugar is a condiment that adds sweetness and makes food more delicious and tasty.
6.Coconut milk: Coconut milk is a drink processed from coconut that has a strong coconut flavor and rich nutrients.
7.Shredded coconut: Shredded coconut is a food processed from coconut meat, which has the characteristics of crisp taste and rich nutrition.
3. Precautions
1.Maintain hygiene during the production process to avoid contaminating the food.
2.Stir constantly when cooking sago so that it doesn't stick to the pan.
3.The temperature of the milk should be moderate, not too hot or too cold.
4.Fruits or other ingredients can be added in moderation before consumption to increase the taste and nutritional value.