1. Peel the sweet potatoes, cut into large pieces, and put them in the pot
2. Add boiled water to tapioca flour to form a moderately firm dough
3. Cover the live dough with plastic wrap and let it stand for half an hour
4. Steam the sweet potatoes for 10 to 15 minutes until soft and overripe
5. The steamed sweet potatoes are crushed with a masher
6. Add appropriate amount of condensed milk to the mashed sweet potato and mix well
7. Dump the sweet potato mash into small dumplings
8. The dough is pulled into small balls by hand
9. Take a dough and flatten it by hand, put in a small sweet potato dumpling and wrap it into glutinous rice balls
10. Make all the glutinous rice balls one by one. In order to prevent adhesion, you can sprinkle a layer of starch on the plate
11. Bring the water to a boil in the pot, put the glutinous rice balls into the boil, cook until the glutinous rice balls float up, then cook for five minutes
Tips:The filling inside can also be replaced with purple sweet potato or red bean paste. You can use your favorite fillings. The cooked glutinous rice balls are easy to stick, so you need to sprinkle a little starch to prevent sticking.
