1. Mix the main ingredients and stir evenly
2. Pour into a greased dish and steam on medium-high heat for 20 minutes
3. After letting cool to warm, put on gloves and knead well
4. The taro is peeled and steamed and pressed into a puree. Add sugar and coconut paste while it is hot, and mix well, 25g each, 13 servings
5. Divide the crust into 25g each, 13 servings
6. After pressing the crust flat, put the taro filling
7. Filling the tiger's mouth, rounding
8. Sprinkle with cooked glutinous rice flour and press the film.
Tips:It tastes better after refrigeration and can be stored for three days~
