1. Wash the sweet potatoes and purple potatoes first, put them in a pot and cook them, then let them cool and peel them, and knock the sweet potatoes with the head of a rolling pin.
2. Add 40g tapioca starch, if the sweet potato is cooked too much, you can slowly add tapioca starch according to my recipe until it can be kneaded into a dough
3. Knead the dough into a dough as shown in the figure. If you can't knead it into such a dough after adding 40g of tapioca starch, you must slowly add more until it forms a dough, because if you add less, the boiled taro balls will have less chewiness. .
4. Divide into a few balls and knead them into noodles, but don't knead too finely. It is normal if there are breaks during the kneading process. Then use the cutter to cut the dough and cut into small balls with equal portions. If you are more aesthetic, you can Knead each sliced dumpling into a ball with your hands.
5. Put the dumplings in boiling water for a few minutes. After the dumplings float on the surface of the boiling water, pick them up with a colander and put them in cold water.
6. The colorful taro balls are a success
7. After letting cool, take some taro balls and put them in a bowl. You can add pure milk, cranberries, condensed milk, red beans, etc. to the bowl. Add whatever you like. Put it in the refrigerator and freeze for 1 hour. Come out to eat, taste better
Tips:Tapioca starch varies with the amount of sweet potatoes, just knead it into a dough. If the dough is too dry, you can add milk to increase its viscosity.
