1. After the water in the pot is boiled, add the sago and cook until it is transparent. Remove and soak in cold water
2. It’s best to peel and cut purple potatoes and sweet potatoes into small pieces and steam them in a pot so that they will cook quickly. I just steamed them whole to save trouble.
3. Steamed sweet potatoes and purple sweet potatoes, take them out while hot, and mash them with a spoon.
4. Purple sweet potato and sweet potato add appropriate amount of cassava flour, white sugar water, knead into a ball until it is not sticky. If you can't control the proportion of cassava flour, you can add a little less and then knead it into a ball and take a small piece. Put it in the pot and cook it to see if it’s Q talk, because tapioca ➕ less awkwardness to eat, ➕ too much Q to chew
5. Knead the dough into small balls, or shapes you like
6. Put the water in the pot and boil, add the taro balls and cook them until the taro balls are floating. After cooking for 1 minute, they can be fished out. After removing them, soak them in cold water for a while so that the taro balls will be more chewy.
7. Heat the milk in a pot, add the appropriate amount of coconut flour to boil, and then add the soaked taro balls and sago. Add appropriate amount of honey. Friends who like fruits can add fruits according to their preferences, including papaya. Mango etc...
Tips:1. Be careful when cooking sago. After the water in the pot is boiled, pour the sago in. If the water is not boiled, pour it in directly, it will be easy to soak, and stir it from time to time to prevent the bottom of the pot Up
