1. Mix all the ingredients of the batter and stir evenly.
2. Stir the batter through a sieve and let it stand for 10 minutes.
3. Then divide it into 4 equal portions, add 4 grams, 8 grams, and 12 grams of beetroot powder to 3 of them and mix well.
4. Take a non-stick pan, heat on a low heat and pour 1 tablespoon of batter, shake the pan to cover the pan.
5. When the batter is solidified and bubbling, take it out and place it on a drying rack to cool.
6. Use the same method to make gradual crusts, fry 4 sheets of each color, and cool them for later use.
7. 400g Lipu taro and 80g purple potato peeled and sliced, steamed, and crushed while hot.
8. Put it in a pot, heat it on a low heat, add 60 grams of fine sugar, stir and fry into a dough.
9. Put it in a pot, heat it on a low heat, add 60 grams of fine sugar, stir and fry into a dough.
10. Add the whipped cream to the cream cheese and beat with an electric whisk until wet and foamy.
11. Then add the taro puree and mix well.
12. The cake crust is smeared with milk-flavored taro mash, layer by layer.
13. From dark to light to dark in turn, put the darkest crust at the end and put it in the refrigerator for 2 hours.
14. Then cut into pieces and eat.
15. Appreciation of the finished product.
