1. Boil red bean soup in a rice cooker, use the porridge mode (about 1 hour) and add the amount of red beans according to your preference;
2. Wash and peel sweet potatoes and purple potatoes;
3. Cut sweet potatoes and purple potatoes into pieces and steam for 30 minutes in water;
4. Put the steamed sweet potato and purple potato into a bowl, add a small spoonful of sugar (to stimulate the aroma of the potato itself), crush them into a puree, and let cool;
5. Mix the mashed potatoes with starch (tapioca starch is best, but there is no other starch that can be used instead, I use potato starch). If it is too dry, add a little water, stir evenly, and knead (huo) into a non-sticky dough shape;
6. Boil a pot of water;
7. Knead the mashed potato into thin strips;
8. Cut the mashed potato into thin strips, and the taro balls are formed;
9. After the water is boiled, add the taro balls and cook until they float and remove. Do not cook for too long;
10. Remove the taro balls and soak in cold water;
11. Put the red bean soup in a bowl, add milk and coconut flour and stir evenly, add taro balls
Tips:1. Tapioca starch is not necessarily used for taro balls;
2. Add a small spoon of taro mash (the amount of spoon that matches the seasoning box) to better stimulate the original sweetness of potatoes;
3. There are mung bean-sized pieces in the taro mash rolled by a spoon, which does not affect the final taste.
