1. Wash and slice sweet potatoes and purple potatoes
2. Sliced purple sweet potato chips are steamed on the pot
3. The steamed purple potato is peeled and weighed 50 grams, then pounded into purple potato mash
4. Pour in 50 grams of tapioca flour
5. Put the basin on the hot water, then stir the dough by hand, add an appropriate amount of water to adjust the softness of the dough, the dough should not be too hard, the dough will become slightly sticky at the temperature of the hot water, so that the dough will be made in the process of making Not easy to crack
6. Mashed sweet potatoes into mashed sweet potatoes
7. Pour the tapioca flour
8. Knead the dough in the same way as the purple sweet potato
9. Make up the dough and make it while it’s hot
10. Roll into long strips, be sure to use tapioca flour as hand powder, otherwise it will stick to your hands and chopping board
11. Cut into small pieces with a spatula, any size
12. The sweet potato dough is the same way, the cut taro dough
13. Boil water in the pot, add the taro balls, boil the taro balls on the top, cook for a while and turn off the heat to remove
14. Pour the coconut milk into the milk pot and heat it into a bowl, pour in the cooked taro balls, add some sugar to taste and you can eat
Tips:1. The ratio of cassava flour and purple potato mash is 1:1, and then add some water to form a dough. It is best to mix the pot with insulated water, so that the mixed dough is not easy to crack during production.
2. You can also use your hands to form small balls, which is more troublesome
3. The cooked taro balls can be taken out of cold water, and the taste will be more elastic
4. Knead the mixed dough into strips while it is hot, which is more convenient to operate. Don't let it cool before making it. The dough will become powdery and difficult to handle.
