1. The pumpkin and purple sweet potato are peeled and seeded separately and cut into small pieces.
2. Put them into the steamer and mash them into puree after being steamed.
3. Tapioca flour and purple potato mash are kneaded into a moderately hard dough at a ratio of 1.5:1.
4. Roll the dough into strips.
5. Divide into small doses of appropriate size and then roll into small balls.
6. Tapioca flour and pumpkin puree are kneaded into a ball at a ratio of 1.7:1.
7. Roll into small balls in the same way.
8. Put an appropriate amount of water in the casserole.
9. Put the pumpkin and taro balls into the boil. Cook until the pumpkin taro balls float and become transparent.
10. Remove the cooked taro balls and put them in cold boiling water.
11. Boil the purple sweet potato taro balls.
12. Wait for the taro balls to float and take them out in a transparent color.
13. Put it in cold boiling water.
14. Put the boiled water in the casserole again and add an appropriate amount of fermented rice.
15. After boiling, put two kinds of taro balls.
16. Sprinkle in dried osmanthus, turn off the heat after opening again.
Tips:The ratio of flour should be adjusted according to the dryness and wetness of purple sweet potato and pumpkin puree. The taro balls are cooked separately because the purple potato taro balls will fade. Cooking together will affect the look and feel. If you don’t mind, you can also cook them together. I brew the fermented rice by myself and it is very sweet, so I don’t put any sugar in it.
