1. Steamed sweet potatoes, pressed into mashed potatoes for later use
2. Soak the white fungus in water for later use
3. Add glutinous rice flour and sugar to the mashed potato to form a non-sticky dough
4. Put water in the pot and add ginger slices
5. Add lotus seeds and brown sugar to a simmer
6. While boiling the ginger soup, roll the sweet potato dough into strips
7. Cut into small pieces
8. Knead into small balls and put it in the ginger soup when the ginger soup is boiled until the flavor is boiling. Just float the cooking paper
