1. Soak the mung bean and barley lily in water overnight to prepare the casserole, pour the water into the water and boil, pour the mung bean and barley lily into the high heat and cook for about 30 minutes (mung beans are cooked softer)
2. Peel the pumpkin and purple sweet potato and cut into pieces. Usually taro balls are made from taro, but you can change it according to your own situation. You can use purple sweet potato, sweet potato, yam, sesame powder and so on. Then put it in a pot and steam it.
3. After steaming, mash the pumpkin purple sweet potato separately, add glutinous rice flour and dough, generally do not need to add extra water, because the pumpkin purple sweet potato is already full of water after steaming. Secondly, the dough should not be too runny, it should be a little bit drier to make it chewy when cooked.
4. Put it on the board and knead it into a strip
5. After the mung bean porridge is cooked, leave a little heat to stay warm. After dicing the dough and putting the taro balls in, it will be finished in about 2mins!
6. After serving it, add sugar according to your preference, and it will taste even better after being refrigerated!
Tips:1) The rice cooker's porridge cooking function can be used instead of the casserole. I personally feel that the taste is not bad. 2) The dough should not be thin and dry.
