Taro cheese balls

Cooking Instructions

1. 380 grams of Lipu taro peeled and cleaned meat, pot with cold water, steam over high heat for 15 minutes after the water is boiled.
   
   I here taro is directly put in the cage drawer steamed, after steaming will not have excess water, if put in the plate and bowl steamed, there will be water at the bottom of the steamed bowl, the water must be controlled dry when operating the later steps, otherwise the taro paste will be wet and sticky according to the material of this side.

   

2. Add room temperature milk, purple sweet potato powder, and sugar while hot

   

3. Roughly mashed

   

4. Sieving is easy to operate with a coarse-mesh sieve, a rigid spatula or a rice spoon.
   
   The 20 mesh mesh used for the screen, the stainless steel screen with a diameter of 20cm, the standard screen mesh usually configured by the household soymilk machine is 40 mesh, the smaller the mesh, the larger the mesh, here is a reference for you.
   It is not recommended to omit sieving, so that the taro paste is more delicate and tastes more silky and sticky.
   If you really don't have the right tools, you can also put all the ingredients for taro paste in a food processor, add extra milk, puree, and then fry in a non-stick pan over low heat until the ball is huddled.

   

5. The amount of this recipe can be directly formed into a clump after the sifted taro paste, and the dry humidity is just right.
   
   If you have sifted taro paste sticky to your hands, check that the dosage is accurate, you can try to refrigerate for 1 hour, and then wear gloves to operate, usually it will be much better, but if it is still wet and sticky, then you can only fry it in a non-stick pan over low heat until it is huddled and then used.

   

6. Divide the taro puree into 50g rounds and set aside, and
   the cream cheese into 25g rounds for later use.
   The cream cheese is refrigerated and stiffened before dividing, otherwise it will be easy to stick.

   

7. Take a piece of taro puree and flatten it with the palms of both hands, wrap it in cream cheese, tighten it with a tiger's mouth, and roll it round

   

8. It can be eaten directly, and it is better to eat it after refrigerating it, and it is refrigerated and stored after eating the plastic wrap.

   

9. The cream cheese I use is slightly sour and slightly salty when eaten directly, I didn't add additional sugar, with a sweet taro crust, at least I can't taste the sour and salty taste, I personally prefer the texture of this original cream cheese.
   
   Friends who can't accept the original cream cheese can add 20 grams of sugar after the cream cheese is softened at room temperature, mix well, and then refrigerate it to harden and then divide it into agents to wrap. It is not recommended to add wet materials, as it will cause the filling to be soft and sticky.