1. Prepare ingredients, mainly cassava flour and purple sweet potato. (Tapioca flour is also a kind of starch, generally available in supermarkets).
2. Peel and wash the purple sweet potato, cut into slices and put in a steamer to cook and steam thoroughly.
3. The steamed purple potato mash is taken out and mashed, and white sugar or honey is added to make the purple potato mash. If the purple potato mash is too dry, you can add some milk to dilute it.
4. Put the cassava flour into the basin, and then put boiling water (this should be noted, be sure to use freshly boiled water, use warm or cold water to not easily form a lump, it is relatively loose.) Add it and stir to form a flocculent.
5. Then knead it with your hands to form a smooth dough, cover it with plastic wrap, and relax for 20 minutes. The dough will be sticky at the beginning, and knead it with odorless cooking oil for a while.
6. Take out the loose cassava dough and knead it on a chopping board. Sprinkle some starch on the chopping board to prevent staining.
7. Roll the well-kneaded dough into a thin, regular rectangular crust. Spread a layer of purple potato puree evenly. (Again, if the mashed purple potato is too dry, you can add some milk to dilute it)
8. After laying the mashed purple potato, roll it up from one end, and cut into sections four to five centimeters long with a sharp knife.
9. The cut segments are put into the steamer, and the steamer must be lined with greased paper or oiled, otherwise it will get you suspicious of life.
10. Bring to a boil in a steamer, then turn to medium-low heat and steam for 10-15 minutes. Turn off the heat and let it sit for 5 minutes before taking it out.
