1. Peel the taro and sweet potatoes and steam them in water. Use chopsticks to pierce the taro so that you can easily pass it through the middle.
2. Put them into the agitator and stir them into a muddy shape. For the convenience of stirring, add a little water to make the agitator easy to rotate.
3. I once told a colleague about using a blender to make mashed sweet potatoes. She said that the blender is difficult to wash and the knife is difficult to pick and is afraid of cutting it. Stir it a few times and pour water to make the inside clean!
4. Three kinds of puree are matched with tapioca flour at about 1:1, and 20-25 white sand sugar is added.
5. Knead two-thirds of the tapioca flour, sugar, and mashed potatoes, and then add the remaining third of the tapioca flour during the kneading process. Prepare a bowl of water. Sometimes you need to add a little water to assist in the kneading process. The amount of water added depends on the water content of the mashed potatoes, sometimes more or less. Knead it into a dough until it doesn't stick to your hands, as shown in the picture.
6. Knead the dough into long strips, then cut into small pieces with a knife, and then knead the small pieces into small balls.
7. I made the taro ball balls one day in advance and put them in the freezer compartment of the refrigerator. You can take them out and cook them when you need to eat them. The ingredient list given above is for 3 servings. I made a lot of this picture, after all, I am relatively lazy. Reminder: Put one layer of taro balls in the box, with a partition in the middle, otherwise it will stick.
8. Chill a pot of boiled water in the refrigerator and set aside.
9. Boil the balls in boiling water, and the balls are almost cooked when they float. The yellow sweet potato balls and taro balls can be boiled together, but the purple potato balls must be boiled separately, boiled separately, or boiled separately (important events are described three times). The first time I made it, I used Vietnamese purple sweet potatoes. At the time, I felt like a witch was boiling poison (((o(*ﾟ▽ﾟ*)o))) This time I used local purple sweet potatoes with a lighter color than before but they boiled watery Still blue-purple water.
10. Put the boiled meatballs into a bowl and add the ice water pre-frozen in step 8 and set aside.
11. Boil the sago under boiling water. Boil the sago on high heat until translucent. Turn off the heat and cook until it is transparent. Pick up the ice water in step 8 and pass it twice.
12. Add boiled water and snow fungus cubes and cook for 8 minutes. Add rock sugar and boil all the melted, then put the sago dew and various balls into it and roll it! If you like to eat more flavors, you can add egg liquid and milk after turning off the heat!
13. Eat eat
Tips:1. This dessert looks more complicated with many steps. In fact, most of the processes are relatively simple, but the time is a bit long... There is no show on weekends that can be made at home for family members. The sweetness is still good! 2, put it in the refrigerator and eat it super cool in summer, you can try it yourself.
