Page 55 - SunTalk December 2020

Luna’s Bakery Class Global Marketing

Department
Luna Luo
Are you still ordering taro sweets from Meet Fresh? Come on, here is
the recipe to some homemade coconut milk taro dessert!
A saying from the Legends of Monkey King goes: “Don’t you think the sunset is beautiful? I only have to look at this to keep going west every day.”
To girls, this dessert is just as beautiful as that sunset from the legend. This dessert will take away all the sadness from you!
In this session of Luna’s bakery class, we bring you a type of dessert specially for hot summers: the glutinous and soft coconut milk taro dessert. It tastes cool and delicious!
There are thousands of taro recipes already. But if you want to make it glutinous and soft but not sticky, you need to find good ingredients. A saying from the Legends of Monkey King goes:
“Don’t you think the sunset is beautiful? I only have to look at this to keep going west every day.”
To girls, this dessert is just as beautiful as that sunset from the legend. This dessert will take away all the sadness from you!
In this session of Luna’s bakery class, we bring you a type of dessert specially for hot summers: the glutinous and soft coconut milk taro dessert. It tastes cool and delicious!
There are thousands of taro recipes already. But if you want to make it glutinous and soft but not sticky, you need to find good ingredients.

INGREDIENTS:
Taro (360g readymade) Herb jelly
Peeled Puli taro 200g Herb jelly powder 25g
Tapioca starch A 110g Boiled water D 125g
Boiling water A 70g Boiling water D 450g
Red sweet potato starch ball Mixturečfor 2 personsĎ
Peeled red potato 200g Coconut milk 100g
Tapioca starch B 110g Milk 150g
Boiling water B 45g Condensed milk 15g
Three-colored starch balls 40
Purple sweet potato starch ball Honey red beans 2 tablespoons
Peeled purple potato 200g Some amount of drinkable icy water (for cooling down the starch balls)
Tapioca starch C 110g Castor sugar (for mixing the starch balls) 15g
Boiling water C 70g

Step 1ğ Step 5ğ Step 9ğ Step 10ğ
Prepare all the ingredients and make taro balls: Put them on the flour covered mat and rub them Keep them in the icy water for 3-5 minutes and Make herb jelly: pour boiled water into the herb
chop the purple and red sweet potato and into smooth and non-sticky taro doughs. Cover pick them out. Drain the water and mix the jelly powder. Pour boiling water D while stirring.
peeled Lipu taro into big chunks. them with plastic wrap for later. These three castor sugar in to prevent taros being sticky to Put all the liquid into the pot after stirring evenly
doughs should be dry and non-sticky. each other. and boil it over moderate heat. Keep stirring
Step2ğ during heating until the liquid becomes thick and
Put them in the utensil respectively and steam boiling. Pour it out into the bowl, cool it down and
them over high heat for 30 mins. put it in the fridge. Cut the ready jelly into small
chunks.

Step 3ğ Step 6ğ Step 11ğ
Smash them into paste with rolling pin when Cut the taro doughs from the middle and rub Do red bean paste by yourself. There are a lot of recipes online. My secret is that do not cook until
they are hot. Repeat this for all the chunks and them into strips. Cut the strips into haves and it’s too dry. Get it out of the pot while it is moist. It tastes smooth and watery. A little water can be
cover the paste with plastic wrap and put them rub each half into smaller strips of 1cm diameter. added to keep it moist.
back to the steam pot to keep warm. Cut them into small taro column of 1.5cm x 1cm
(taro balls) with the cutting tool. Step 12ğ
Put the following stuff in the bowls in order: herb jelly, coconut milk, taro balls of three colors, honey
red bean.
Step 13ğ
Pour the condensed milk on top and dig in!

Step 4ğ Step 7ğ
Mix taro paste with tapioca starch evenly, put Put the ready taro balls into the tapioca starch
boiling water A in, and stir them evenly. In the (extra) to prevent it being sticky, and shake off
end, there should be a little starch left. Do the the excessive starch. The ready taro balls
same to the purple and red sweet potato paste. should be dry and non-sticky. For non-immediate
use, they need to be put into the freezer.
Step 8ğ
Boil the taros: prepare a pot of freezing boiled water
(extra) in advance, or some amount of ice cubes, put
the taros of three colors into a big pot of boiling water
(extra). Boil one more minute after the taros float on
the water. Pick them out, drain the water and put icy
water in. This step can make the taro glutinous and
soft. The color of the purple ones will fade, so they
can be cooked later.

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