1. Wash the purple potato, peel and cut into pieces, wash the taro, peel and slice, wash the pumpkin, peel and slice.
2. Steamed in water.
3. Pour the steamed purple potato into a puree, add 140 grams of tapioca flour, 35 grams of potato starch, 35 grams of fine sugar and a small amount of boiling water.
4. Pour the steamed taro into a puree, add 140 grams of tapioca flour, 35 grams of potato starch, 35 grams of fine sugar and a small amount of boiling water.
5. Pour the steamed pumpkin into puree, add 140 grams of tapioca flour, 35 grams of potato starch and 35 grams of fine sugar. The pumpkin has a lot of moisture. Add water depending on the situation.
6. Knead into purple potato dough, taro dough and pumpkin dough.
7. First roll the pumpkin dough into a rectangle of about the same thickness, and then cut it into strips of about the same width.
8. Cut it into small pieces and rub it slightly with your hands to make the pumpkin taro balls.
9. Follow the same method to knead the purple potato taro balls and the fragrant taro balls.
10. Bring water to a boil on a high fire, add the prepared pumpkin taro balls and fragrant taro balls, and stir them with a spatula from time to time to prevent the taro balls from sticking to the bottom.
11. Boil until all the taro balls float. Cook for another 2-3 minutes until the taro balls become transparent. Just bite the inside and they are well cooked.
12. Take out the pumpkin taro balls and the fragrant taro balls, over cool water. Then add the purple sweet potato taro balls.
13. The purple sweet potato taro balls are cooked and picked up in cold water.
14. Drain the taro balls and put them on a plate for later use.
15. Add the chilled roasted grass to the appropriate amount of sugar and stir well, then add the appropriate amount of homemade milk tea (milk tea is made with Ceylon black tea and black and white evaporated milk), also refrigerated, put three types of taro balls and an appropriate amount on the surface Honey red beans, taro balls and burning grass are ready.
16. Doesn’t it look tempting? Pick up the spoon and start eating!
17. Posing for a photo, beautiful!
Tips:1. During the kneading process, the water should be added slowly to form a dough.
2. When the water is added during the production process, you can add some tapioca flour and knead evenly.
3. Don't add too much sugar, you can add it while cooking.
4. Knead the dough more, the taste will be more Q.
5. Milk tea can be replaced with coconut milk or milk, depending on your preference.
6. You can also put mung beans, sago and other favorite foods in the taro balls.
7. Taro balls that have not been cooked can be sprinkled with a little starch and stored in a fresh-keeping bag.
