1. Wash the sweet potato taro
2. Steam in a pressure cooker for 10 minutes
3. After steaming, peel the skin, crush the sweet potato and taro with a rice spoon, and then add tapioca flour (different colors, it is recommended to operate separately)
4. Add water appropriately (add little by little, don’t add too much water all at once) to form a ball
5. Make a long strip and cut it, my cut is too big.
6. Boil sago. Boil the water before adding sago. \nThe sago is cooked until half cooked (translucent, half white), turn off the heat, and cover the pot for 15 minutes to become completely transparent.
7. Use cold boiled water or edible ice water to cool the sago
8. Boil taro balls. \nPut the cut taro balls into boiling water and cook until they float. (The color of the taro balls is different, it is recommended to operate separately)\n\nPour out two bottles of milk and pack them separately. After the taro balls are boiled, directly scoop them up and put them in the milk. Pour in sago and stir gently.
9. Finished picture
10. Actually the taste is ok
Tips:When kneading the dough, add white sugar and knead together\n\n\n
