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Why does the surface of cooked taro balls turn white

The surface of cooked taro balls turns white, which may be because they are not cooked. Generally, it is better to cook for about 2 minutes after the taro balls float. If they are taken out of the refrigerator, cook for another 4 ~ 5 minutes. It is also possible that the ratio of taro and cassava starch is wrong when making taro balls, which will also lead to white surface and easy to stick.

Taro balls are a kind of Q soft and glutinous dessert. They are very delicious. Especially in hot summer, eating cold taro balls for a night is more relaxing. But generally, when making taro balls, you will find that the surface of taro balls turns white after cooking. What's going on?

The surface of cooked taro balls turns white, probably because they are not cooked. Generally speaking, it is best to boil after the water in the pot is boiled. Basically, it can be boiled for about 2 minutes after the taro balls float. If they are just taken out of the refrigerator, it is best to boil for 4 ~ 5 minutes after floating, so that the surface turns white will be much better.

Moreover, it is also possible that the method is wrong when making taro balls. If taro and cassava starch are added too much during production, the finished product will be easy to publish and break. It is best to prepare it according to the ratio of taro and cassava starch 3:1, and ensure that the starch is coated evenly, so that the surface will not turn white or stick together.