1. Wash the taro, sweet potato, and purple potato, remove the skin, then cut into chunks and steam (until it can be easily pierced with a fork)
2. Press the steamed taro, purple potato, and sweet potato into a puree, and then add 150g tapioca starch separately
3. Make three doughs separately (if the dough is dry during kneading, you need to heat an appropriate amount of water, the dough should not be too dry, otherwise it will be easy to crack)
4. The three kinds of dough are respectively grouped into small rounds, and then rolled into long strips, and cut them into small strips evenly with a knife.
5. Install the three different taro balls separately (do more at one time and store them in the freezer area of the refrigerator)
6. Boil the water in the pot until it boils, add the taro balls, cook until the taro balls float, and then cook for a minute or two. (The boiled taro balls, put them in ice water immediately after serving, can make the taro balls taste better. Q bullet)
7. The taro balls are ready, add the iced honey red beans, coconut milk, and mango to make a bowl of tasty taro balls!
