Coconut Milk Sago and Taro Balls
1.
Purple sweet potato steamed and pressed into puree
2.
Add 100g tapioca flour to hot purple sweet potato and stir slightly with a spoon
3.
Knead into a smooth and even dough, cover with plastic wrap and place
4.
Pumpkin steamed on the pot
5.
Add 100g cassava flour to the hot pumpkin, crush and stir with a spoon
6.
Knead into a smooth and even dough
7.
Roll the pumpkin dough into thin strips, dice, and sprinkle with hand powder to prevent sticking
8.
Roll the purple sweet potato dough into thin strips, dice, and sprinkle with hand powder to prevent sticking
9.
50g tapioca flour, 50g wheat starch, sugar, cocoa powder, add hot water and knead into a ball
10.
Take one-tenth of the cocoa dough and knead it into the dough again after it is cooked, knead into thin strips, dice, and sprinkle with hand powder to prevent stickiness
11.
Prepare everything, put it in a fresh-keeping bag, and store it in the freezer
12.
After the water is boiled, add appropriate amount of taro balls, small balls, and sago to cook in cold boiling water, then pour in warm coconut milk.
Tips:
Cocoa dough is added with orange powder because tapioca flour is not enough, so tapioca flour can be used entirely
Purple sweet potato taro balls are easy to cook and can be put in later;
When cooking sago, boil it until translucent and cool water, then put it in a pot and cook;
The coconut milk can be heated, I like the warm taste;
Add honey red beans, fruits, black jelly, etc. according to taste.
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