1. Taro with skin and boil until the chopsticks can be easily pierced
2. After peeling, use a spoon to press the taro into puree
3. Partially pour tapioca starch into a large pot
4. Slowly add boiling water
5. Don't stop using chopsticks to stir into a dough
6. After the temperature is lower, mix the starch dough and taro paste together
7. Add in powdered sugar and knead evenly. At this time, it will be sticky. Knead slowly while adding starch
8. The kneaded dough is moderately firm, not sticky or hard
9. Transfer the taro ball dough to the chopping board, roll into long strips, cut into small pieces with a knife, and use some starch to prevent sticking
10. Prepared taro balls
11. Cook it like glutinous rice balls until it rises and you can eat it directly or add in various types of soup, hot or cold!
12. Pumpkin powder round made in the same way
13. And purple sweet potato noodles
14. I will definitely make a lot at one time. What to do? Put it in a fresh-keeping bag and put it in the refrigerator to freeze it. When you want to eat it, grab a little and eat it. It is very convenient!
15. Add red bean soup to a bowl of hot noodles
16. Adding immortal grass pudding and Wanglaoji became a more Q and more delicious cold drink
17. Adding it to the egg white milk stew is even more unique. In short, you can eat whatever you like!
