1. Peel the pumpkin, purple potato, and sweet taro separately, slice them and steam for 30 minutes in a steamer.
2. Take out the pumpkin one by one, be sure to stir it into a puree with a wooden stick while it is hot, add the tapioca starch and knead it into a dough for use. Use the same method to make the purple sweet potato and taro dough for use.
3. Roll the dough into strips and cut into small particles
4. Boil water in the induction cooker and then put taro balls to boil. The purple sweet potato is cooked first, and the taro balls are ready to be cooked.
5. Boil pumpkin and taro, remember to take out the taro balls with cold water,
6. The cooked taro balls are very eye-catching, very Q,
7. You can cook a little more at a time, don’t cook it all at once, put it in the refrigerator and freeze it anytime you want to eat it out and cook it at any time, it’s convenient, it won’t eat too much at once, it’s greasy, and it can be made into a salty taste. good to eat.
Tips:You need to add cassava flour while it is hot to knead it into a dough. If it is cold, it will not form a dough. It will not be easy to make, and it will fall apart. If the pumpkin has more moisture, add more flour. group. The taro is just right, no need to add water,
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