1. Boil the sago in a pot under water for ten minutes and simmer for ten minutes.
2. Remove the cold water and set aside.
3. Steamed purple sweet potato.
4. Add appropriate amount of wood comb starch.
5. And into dough.
6. Rub into long strips, cut into small pieces, and round.
7. Boil the pot under water.
8. Boil, float, remove the cold water and set aside.
9. Put the cooked taro balls into the container.
10. Put sago on it.
11. Add a spoonful of honey, add a bag of milk and mix well to finish.
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