The aroma of cooking filled the house: I sent my eldest brother to become the Grand Secretary.

Chapter 166 Pearls and Taro Balls

"Is that all?" Wanyue was a little incredulous. Was it really that simple?

She was a little worried about what would happen after it was steamed.

"Of course, it's easy, isn't it!"

"However, if you want to express your sincerity even more, you can prepare some other things."

After saying that, she took out the red beans that she had soaked in advance.

"These are red beans that I soaked last night. Remember to soak red beans in advance."

"Add water to the red beans in the bowl, about one finger joint more than the amount of water, then add an appropriate amount of white sugar. If you like it sweet, you can add more. Steam it in a steamer for about half an hour."

After explaining to Wanyue what an index finger joint was, Shen Cao put the red beans into the steamer.

"Next, I'm going to make some tapioca pearls and taro balls. You can learn how to make them too, and then you can make some to put on top of double-skin milk."

Shen Cao brought over brown sugar, dried gardenias, and butterfly flowers that she had prepared in advance.

I found three small pots and boiled brown sugar, gardenia, and butterfly flower water until they were cooked.

The brown sugar water turned into a dark, almost black color, the gardenia water was orange-yellow, and the butterfly flower water was bluish-purple. Shen Cao then added a little baking soda to the butterfly flower water, and the bluish water immediately turned purple.

While the brown sugar water is still hot, add tapioca flour and stir well.

Add starch while stirring until the tapioca flour is no longer sticky.

Gardenia water and Butterfly Love Flower water are made by first adding some previously steamed and peeled sweet potatoes, then mashing them, and finally adding tapioca flour.

Similarly, add starch while stirring until it is no longer sticky.

Then sprinkle enough starch on the cutting board, knead the three different colored doughs until smooth, and then roll them out into dough sheets about the thickness of a little finger.

Then, using a rolling pin as a guide, cut the dough into noodles of similar thickness and shape.

Cut the brown sugar-colored noodles into small squares, then roll them into small balls by hand.

The orange and purple noodles can be cut into small, flat squares.

To make the final color combination look better, Shen Cao also made a colorless taro ball with boiling water.

Once everything was done, the double-skin milk pudding in the steamer was also ready.

Shen Cao first took out three bowls of double-skin milk to cool, and then boiled water to cook the pearls and taro balls.

After the water boils, she first pours the pearls into the pot to cook. Once the water boils again and the pearls float to the surface, they are ready.

She prepared a large bowl, poured some brown sugar into it, and then scooped the pearls into the bowl. The heat from the pearls melted the brown sugar, and the dark pearls were ready.

Taro balls look better when mixed together, so she simply poured all of them into the pot to cook.

The taro balls, which were originally quite pale, turned a vibrant color the moment they were poured into the pot.

Yellow, purple, and white things were tumbling in the pot, creating a beautiful colorful scene.

Wanyue and Li Xiaoyu were stunned by the colorful taro balls; it was the first time they had ever seen food made with such beautiful colors.

"This is nothing. We're in a bit of a rush today. I can make other colors too. I'll teach you later."

After the taro balls were cooked, the red beans were also steamed.

She took the red beans out of the steamer.

It falls apart with the slightest pinch; it's extremely soft and mushy.

She took out the freshly steamed double-skin milk, lifted the lid, and gently tapped it with a porcelain spoon. The milk, which was originally liquid, turned into a soft solid.

"How amazing! It turned into milk tofu pudding!" Wanyue said with a smile.

Shen Cao scooped a spoonful of red beans, a spoonful of pearls, and a spoonful of taro balls and placed them on the double-skin milk.

The originally monotonous double-skin milk pudding has become much more elaborate and looks much better.

To enhance the flavor, she drizzled a spoonful of honey on top and handed it to Wanyue, saying, "Try this, it's something you made yourself."