1. The pumpkin and purple sweet potato are peeled and seeded respectively.
2. Cut into small pieces separately.
3. Steamed in a steamer.
4. Mash the steamed pumpkin and purple sweet potato separately.
5. Cassava flour and purple sweet potato mash are put into the pot at a ratio of 1.5:1.
6. Knead into a moderately firm dough.
7. Roll the dough into strips.
8. Roll into small balls again.
9. Tapioca flour and pumpkin puree are kneaded into a ball at a ratio of 1.7:1.
10. Roll into small balls in the same way.
11. Put an appropriate amount of water in the casserole.
12. Put the pumpkin and taro balls into the boil.
13. Cook until the pumpkin and taro balls float and become bright.
14. Remove the cooked taro balls and put them in cold boiling water.
15. Boil the purple sweet potato taro balls.
16. Also wait for the taro balls to float up and take them out in a transparent color.
17. Put it in cold boiling water.
18. Put the boiled water in the casserole again, and put an appropriate amount of fermented rice.
19. After boiling, put two kinds of taro balls.
20. Sprinkle in dried osmanthus and turn off the heat after boiling.
21. Q-flavored taro balls with fermented wine.
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.
