1. Wash and steam the purple sweet potato.
2. Wash sweet potato and taro.
3. Use a spoon to strain the steamed purple sweet potato through a strainer.
4. Filtered out purple sweet potato.
5. The finished product made in this way is more delicate.
6. Take 200 grams of cornstarch and add the purple potato mash in 3-4 times.
7. Stir well with chopsticks each time until the cornstarch and purple potato puree are completely mixed (white powder with invisible flour on the surface).
8. Repeat the above action until all 200g cornstarch is added and mixed evenly.
9. This is the finished purple potato starch mixture, put it on the chopping board and knead it into purple potato dough.
10. Pick a piece of dough and rub it into a long strip.
11. Cut into small pieces with a knife.
12. Knead it into smooth particles by hand.
13. Put it in a container and freeze it in the refrigerator.
14. Make sweet potatoes and taro in the same way.
15. Boil the water in the pot and add the taro balls. After boiling, boil for 5 minutes. Remove the cold water and put it in a bowl.
16. Pour in the beaten banana milk.
17. The taro balls that cannot be eaten are mixed together and frozen in the refrigerator. If you want to eat it, you don't need to thaw it.
Tips:1. The amount of cassava cornstarch should be well controlled. Too much will give the taste of cornstarch, and too little will not make it easy.
2. The cornstarch should be added several times to make the mixing more even.
