by Paris red-handmade by private chef
100g tapioca flour, 1 purple sweet potato, 10g milk, 10g honey
2. Purple sweet potato peeled and steamed in the pot
3. Mud press
Add milk and honey, mix well, knead into a ball,
(Milk and honey can be replaced with condensed milk, the amount depends on the size of the purple sweet potato and the degree of wetness and dryness. The purple sweet potato is too dry and can not be rolled into a ball. It is all powder, and it will be very soft if it is too wet. It is not good to pack)
5. Pour boiling water into the tapioca flour, knead while pouring, and finally knead into a dough.
Take an appropriate amount of dough, knead it into a circle, knead it into a circle, wrap it in the purple potato filling, and knead it again.
Bring the water in the pot to a boil, add the dumplings to a medium-low heat and cook for 10 minutes, turn off the heat and simmer for 10-15 minutes.
The cassava flour must be boiled with boiling water. Pour a little water to quickly knead the cassava flour into it to form a soft, sticky dough. If the water is not hot, it will be very hard, and it will be powder when you break it, and it will be useless later.