1. Peel the sweet potato, purple potato, taro
2. After the potatoes are peeled, cut into slices
3. Put the sliced potatoes into the steaming box
4. Put the steaming box into the steamer
5. After SAIC, steam on high heat for 15 minutes
6. While steaming the potatoes, prepare 3 servings of 55 grams of tapioca flour
7. The steamed potatoes are crushed into puree. I will crush the purple potato puree first.
8. Pour the prepared tapioca flour into the mashed potatoes
9. For each serving of mashed potatoes, add 35 grams of boiling water and knead the tapioca flour and mashed potatoes into a ball
10. After kneading into a dough, wrap it with plastic wrap to prevent the dough from becoming hard and dry
11. Make all 3 types of mashed potatoes and wrap them in plastic wrap
12. Knead the potato balls into long strips
13. Cut the French fries into small doses and knead the small balls
14. After kneading each potato ball, put it in a basin and sprinkle with the remaining tapioca flour
15. Stir the potato balls and coat them with tapioca flour evenly
16. Sift the potato balls through a sieve to remove excess tapioca flour
17. Sifted potato balls, put them in a basin for later use
18. Add water to the pot and boil on high heat
19. After the water is boiled, pour the potato balls
20. Use a spatula to copy out from the bottom to prevent the balls from sticking to the bottom
21. Boil again, after the balls come out of life, remove them
22. Scooped out potato balls, too cold
23. After it’s too cold, remove it and put it in a bowl
24. Pour the coconut milk into the potato balls
25. Pour the sweet-scented osmanthus honey and stir evenly
26. The Cinnamon Coconut Milk Potato Balls are ready, and they are delicious, very good.
