1. Purple sweet potato and pumpkin are peeled and cut into small pieces separately
2. Fill the steam oven water tank with water and insert it into the water tank box
3. Put the diced purple sweet potato and pumpkin into the steam oven, turn on the steaming mode, about 15 minutes
4. When the time is up, take it out, mash it with a spoon while it is hot, and add 100 grams of tapioca flour respectively. The white dough is sweet potato flour and tapioca flour and knead into a ball at a ratio of 1:1.
5. Knead into small rounds
6. Add appropriate amount of water to the pot and boil
7. Boil the colored balls until they float until cooked, and put them in pure water to cool
8. Bring to a boil and add sugar to melt
9. Mix lotus root flour with appropriate amount of water to make water starch
10. Pour into the boiling sugar water to form thin gorgon,
11. Sprinkle dried osmanthus before cooking
12. Add Yuanzi when you eat it at the end
Tips:Little reminder:
If the dough is cooked too cold, it can prevent sticking and has a very Q taste. The final thickening just needs to be thin, not too thick.
