1. Wash the bottom of the purple sweet potato and peel it off
2. Cut into thin slices, the thinner the better
3. Spread step 2 on a plate, put it in a steamer and steam for 20 minutes on high heat, then take it out for use
4. Put step 3 into a container and mash, add sugar, powder, and vegetable oil, mix well, and then slowly add water. Knead evenly into a dough until it doesn't stick to your hands
5. Then knead into a round strip of appropriate size, and finally cut into small pieces about 1.5 cm wide for use.
6. Put step 5 into boiling water and cook on medium heat for about 3 to 5 minutes. When the taro balls float on the water and cook for about 1 minute, remove them and drain them. Put the boiled balls in cold water (ice water) (Better) Take it out after a while, so as to make the taro balls more elastic and smooth. Cut the tortoise shell paste into small pieces, size the rounds, and pour in coconut milk.
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