1. First peel and slice the purple sweet potato, sweet potato, and taro, and steam it in the pot.
2. Steamed purple sweet potato, mashed
3. Put 100 grams of sweet potato starch and 33 grams of potato starch in the pot, prepare boiling water, and scald the starch with boiling water. This step is very important. Just add the water to the dough (the three main ingredients, purple potato is the driest, do In the other two cases, you can put a little less water here, otherwise it’s super sticky @ This is the experience that I summarized after doing it @)
4. Add the mashed purple potato mash, knead it evenly o(╯□╰)o now both are hot, be careful of your hands
5. Add sugar. The first time I made it, I put it in less than ten grams, a little bit sweeter. If you want to eat sweeter, put more and continue to knead.
6. After adding sugar and kneading, add 50 grams of sweet potato starch, add slowly, as long as it doesn’t stick to your hands *^_^*I won’t talk about sweet potatoes and taro, just repeat the previous one.
7. The next step is to cut, rub the strips, and cut out the size you want. Talented people can also shape them into recesses, sprinkle the cut starch, and roll them on the table with their hands.
8. ...I have skipped a few steps, everyone should understand. In addition, let’s talk about cooking taro balls. Cook the white and yellow ones first, and cook the purple ones separately, because the boiling water will have a color, and the extra will be put in a bag and frozen. If you want to eat it, cook it again. You can cook it many times once you cook it. *^_^*
9. It's ok with sago and milk after cooking, it tastes better if refrigerated
Tips:Don’t cook the sago all the way. Put water in the pot to boil, add the sago, and let it boil for a while, turn off the heat and simmer, cover the hole in the pot with a cloth, repeat it several times until it is transparent
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