1. First peel and slice the purple sweet potato and pumpkin, then put it in the pot and steam it
2. After mashing the steamed purple sweet potato and pumpkin, add tapioca flour and stir evenly. (The ratio of purple sweet potato to cassava flour is 2:1. Pumpkin has more moisture than purple sweet potato. It is better to control the water before adding flour)
3. Knead the stirred dough into a ball, (if the purple potato dough is too dry, add a little water), then knead into long strips, cut into small pieces, and make the shape you like
4. After the boiling water is boiled, put the prepared taro balls in boiling water and cook for about 3 minutes, then remove
5. Quickly remove the cooked taro balls, pour them into cold water and cool them for consumption. You can also put it in the refrigerator and pour milk tea or coconut milk, with sago roasted grass, the deliciousness is complete.
