The traditional delicacy of the Suzhou Lantern Festival, Tangyuan, now has a new way to play with Internet celebrities! Go to the store and queue for 2 hours to eat; The mashed taro mochi dumplings that can be easily made at home have a glutinous taste and a dense drawing of mochi, which is extremely delicious.
Come and feel the charm of this Suzhou Lantern Festival Internet celebrity food together!
a) Required Materials:
a.Small meatballs: 100 grams of glutinous rice flour, 70 grams of warm water, 2 grams of purple potato flour.
b.Taro puree: 200 grams of taro, 20 grams of condensed milk, 20 grams of sugar substitutes, 5 grams of purple sweet potato powder, 200 grams of milk, 15 grams of coconut milk, 20 grams of whipping cream.
c.Mochi: 250 grams of milk, 30 grams of tapioca starch, 20 grams of sugar substitutes.
2) Production method:
1. Taro treatment: taro pot on cold water, steam for 20 minutes after boiling water until cooked thoroughly.
2. Make glutinous rice balls:
Mix 60 grams of glutinous rice flour with 50 grams of hot water and knead into a dough.
Roll the dough into small balls, boil the water and cook until it floats, remove and then cool the water.
3. Taro paste making:
Put 200g of taro into a blender, add sugar substitutes, condensed milk, purple sweet potato powder, coconut milk, whipping cream and milk.
Whip evenly and pour out and set aside.
4. Making Mochi:
In a nonstick skillet, add tapioca flour, milk and sugar substitute and stir over low heat until thick and drawn.
5. Assembling & Decorating:
Spread a layer of mochi on top of the taro puree and add the boiled glutinous rice balls.
Finally, sprinkle dried osmanthus flowers for garnish to add flavor.
This Lantern Festival, you don't have to wait in line, you can enjoy the deliciousness of this Suzhou Internet celebrity delicacy at home - glutinous taro mashed mochi balls. Come and try it and make this delicacy a sweet memory of your Lantern Festival!
Tips: 1. When boiling the dumplings, pay attention to the heat to avoid cooking them and maintain their texture.
2. When making mochi, you need to stir while boiling over low heat to ensure that it is cooked until thick and dense and stringy.
3. The sweetness of taro paste can be adjusted according to personal preference, and the ratio of condensed milk and sugar substitutes can be adjusted to find the most suitable taste for yourself.
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