1. Wash the sweet potato and purple potato, peel and cut into pieces, and steam them in a steamer.
2. The purple sweet potato is steamed until it can be easily penetrated with chopsticks. Take it out and smash it in a pot. Add sugar, add a little water, and mix well. Then add glutinous rice flour and tapioca flour. The ratio of glutinous rice flour to tapioca flour is 2:1 (this The 2:1 made this time doesn't feel very good. It is recommended to add more tapioca flour) or 1:1, stir and knead into a dough.
3. Knead into long strips and cut into small pieces. If you can't finish it, you can wrap it with tapioca flour and store it in the refrigerator. You can cook it anytime you want to eat next time.
4. Boil the water in the pot, add the taro balls, wait until the taro balls rise to the surface of the water, cook for another minute or two, pick up the cold water, and taste better.
5. Add milk, nuts, oatmeal, etc. to the cooked taro balls and you can start.
Tips:1. The ratio of glutinous rice flour to tapioca flour can be adjusted by reference. Tapioca flour must be added, otherwise it won't feel like a bomb.
2. You are welcome to comment if you have any questions, and you will reply in time if you see it. If you have done well, you can also communicate and continue to improve.
