Provided is a manufacturing method of red bean tapioca balls, which includes the steps of: (a) stir-frying a plurality of red beans (b) stewing the red beans (c) adding the stewed red beans into a starch dough for being uniformly mixed to obtain a mixture and kneading the mixture until the mixture is in a non-liquid state (d) standing the mixture until the mixture is ripened and (e) dicing the mixture. The flavor of the tapioca balls can be promoted by adding natural food ingredients such as red beans. Furthermore, by stewing the red beans for 4 to 5 hours and then adding the stewed red beans into the starch dough to form the mixture that is uniformly kneaded until the mixture is in the non-liquid state, the nutrition contained in the red beans is completely blended into the mixture so that the nutrition value can be enhanced. As a result, with the disclosed manufacturing method, the red bean tapioca balls can be made with various flavors and have enriched nutrition.一種紅豆粉圓之製造方法包含下列步驟:(a)熱炒複數紅豆;(b)將該等紅豆進行熬煮;(c)將熬煮過後的該等紅豆加入一澱粉團均勻混合成一混合體並搓揉至無液狀;(d)靜置,使該混合體熟成;以及(e)將該混合體切丁。利用添加自然食材的紅豆,來增加粉圓的口味,更藉由將該等紅豆熬煮4至5小時後,加入該澱粉團中均勻搓揉至無液狀,使該等紅豆所包含的營養全部融入該混合體中,達到營養價值的提升,如此,不僅增加口味的變化,更增加了豐富的營養。31~35‧‧‧步驟
