1. Wash and peel the sweet potatoes
2. Cut into pieces and steamed in a pot
3. After steaming, mash it with a spoon
4. Add sugar
5. Mix tapioca flour and potato starch in a ratio of 4:1, add hot water, and stir slightly
6. Add sweet potato mash
7. Knead it into a smooth sweet potato dough, the sweet potato has more water content, so add it slowly
8. The same way to make purple sweet potato dough
9. First roll the sweet potato dough into strips
10. Cut into small pieces, control the size by yourself, I am a little bold, haha
11. The purple sweet potato dough is also cut into small pieces, waiting to be cooked
12. Put water in the pot to boil
13. Let’s cook the sweet potato taro balls first, cook on high heat until the taro balls float, continue to cook for 2 to 3 minutes
14. Continue to cook the purple sweet potato taro balls, because the purple sweet potato will skew color, so cook them separately
15. Take the cooked taro balls out of cold water, then add them to the red bean soup, squeeze the condensed milk and start eating
Tips:1 Tapioca starch powder and potato starch are mixed at a ratio of 4:1. If potato starch is not available, tapioca powder can be used directly
2 The starch is blanched with hot water first to make the taro balls more Q
3 The amount of various ingredients is not so particular, it's almost enough. Sweet potatoes have more water content, so add them slowly
4Add ingredients according to your preference when eating, red bean soup, milk are all ok
5 The prepared taro balls can't be eaten and stored in the refrigerator. Take them directly next time you eat them.
