1. Peel the taro and sweet potatoes, cut into thin slices, and transfer to the steamer until they are fully cooked.
2. Chop the taro into puree while it is hot. You can add a little sugar in it.
3. Add tapioca flour little by little. . Knead evenly. Make a dough (Tapio flour must be added a little bit to make it completely blend with the taro mash.)
4. Use the same method to make mashed sweet potatoes, and use your hands to make appropriate balls for later use.
5. In a pot of cold water, add thin rice and water. Bring to a boil on high heat, then add a little bit of water in turn, and boil the sago until thickened over medium heat.
6. Pour pure milk into the pot and bring it to a boil over medium heat. Don’t use a big fire, the big fire will burn quickly
7. Pour in the prepared taro balls. Then put in the sago cooked just now.
8. When the milk is boiled, we have to stir it constantly with a rice spoon, otherwise it will stick together. Just boil the balls to float.
9. You can put it in the refrigerator for a while. Just scoop it out while eating.
Tips:Purple sweet potato is also very delicious. I didn't buy purple sweet potatoes today. You can add a little bit of your favorite fruit according to your personal taste. When adding cassava flour, it must be added little by little, kneading and stirring constantly. , Let it be fully integrated. The balls made in this way are flexible.
