CHÈ KHOAI MÔN- 2 cách làm trân châu khoai môn dai giòn để nấu chè rất ngon/ Taro- Tapioca

Hello everyone, welcome to Vietnamese Cuisine Today, I will share with you how to make sticky rice cake This sticky rice cake has a rich and rich taste The sticky rice cake is soft and chewy This sticky rice cake is more delicious than sticky rice cake made from glutinous rice flour It's easy to make Let's go to the kitchen to make sticky rice cake And please subscribe to my channel to receive new videos every day First of all, prepare the taro Buy a small taro Peel the skin Then wash the taro Peel the skin This taro has a tendon If you choose a tall taro, it will be more fragrant If you choose a short taro, it will not be as fragrant Peel the skin Cut the skin Cut the skin into squares This is a longan Cook with boiling water for 5 minutes Peel the skin Prepare 250gr tapioca starch 500ml coconut milk 200gr sugar A little salt Now I'm going to get the tapioca starch and make the batter for the sweet potato You take about 3 tablespoons Back to the pot of sweet potato, you see it floating on the surface, then the sweet potato is cooked You cut it small so it cooks quickly Now I scoop it up, let it drain a bit, then put it in the batter Now I'm going to mix it up I mix it up so the tapioca starch coats a layer of sweet potato Mix it up a little bit more, if it's not enough, you can add more tapioca starch Then you put the remaining sweet potato in the pot I take it out of the pot While the sweet potato is still hot, you crush it so it's soft, no need to grind I crush it like this, it's soft Put the tapioca starch back, cook it until it boils Now I'm going to get the sweet potato Strain it to get rid of the dry powder Strain it several times, then use the remaining tapioca starch The tapioca starch is boiling, I keep it on low heat Here is the tapioca starch, add it back to the pot of sweet potato Now I'm going to get the tapioca starch and put it in You can leave a little bit Mix it up, remove the foam, if it's too sticky, you can add more tapioca starch Mix it up Then I'm going to get the boiling tapioca starch, you put it in If you do that, the tapioca starch will be lumpy, when you crush it, it will be soft Leave a little bit Now I'm going to crush it You can see it's a little soft, I add more tapioca starch Leave a little bit, if it's too sticky, you can add more tapioca starch If you add too much tapioca starch, it will be soft It's done, now it's smooth and sticky It's soft, not dry Now I'm going to make the balls Coat a layer of tapioca starch And make small balls like balls The smaller the better, because this is tapioca starch If you make it too big, it's easy to be tough Put all the tapioca balls in a pot of boiling water Put it in, put it in slowly, put it in evenly Stir it up so it doesn't stick to the bottom of the pot The color of the tapioca will be beautiful Then you let it boil Boil until you see the tapioca balls are boiling Then you put the small tapioca balls in Because the tapioca balls are bigger, they cook longer Boil for a while, then put it in Then it will cook evenly You will boil it back It's bubbling up, it's floating up You see it has a beautiful purple color Now take it out and put it in water to wash the tapioca balls Then let it soak Now let's make the sweet soup Put all the prepared tapioca balls in a pot of boiling water You will take the salt and put it in Sugar, if you like to eat more or less sweet, you can reduce it And add pandan leaves to make it more fragrant Then stir it up Now you will pick up the tapioca balls Let it soak Then put it in the sweet soup When the sugar melts, you put the sweet potatoes in Tapioca balls, whatever you make, it also has a characteristic aroma So if it has pandan leaves, you don't have it, it's okay Because the sweet soup is also fragrant Now stir it up so it boils Boil for about 5 minutes Let the sweet soup soak the sugar and tapioca balls Then turn off the stove Take out the sweet soup This sweet soup will be more fragrant and fattier when it is cold Because the tapioca balls are fattier when they are cold And I put a little more pandan leaves Peanuts and sesame seeds So I have finished the tapioca balls or tapioca balls In this way, I find it more delicious and simple Compared to making tapioca balls with sticky rice, it will be more complicated Now invite you The sweet soup is very fat and sweet And in the tapioca balls, it has a characteristic aroma Tapioca balls that you eat small balls It's fluffy and chewy And the tapioca balls, I eat it, it's soft and chewy And here I wish you success Delicious with tapioca balls And don't forget to subscribe to the channel To receive videos every day for free Support me Goodbye and see you in the next videos