"Ingredients" taro 200 g purple sweet potato 200 g tapioca starch 300 g honey red beans, honey or condensed milk, sago, milk or coconut milk.

"practice"

1. Taro, purple potato and sweet potato are peeled and cut into pieces. Then wrap it in tin foil and steam it in a steamer 15 minutes until cooked.

2. Put the purple sweet potato, sweet potato and taro into a fresh-keeping bag and beat them into a paste with a rolling pin.

3. Add some cassava flour to the taro paste while it is hot. You can use chopsticks to mix at first, because it is wet and sticky. Add tapioca powder several times, and then add the powder every time there is no dry powder at all. The dosage of cassava flour is about half of each ingredient, taro paste is 200g, and cassava flour100g. May not be used, may not be enough. Here, more than100g of cassava flour, 90g of purple potato and almost100g of taro are used for mashed sweet potatoes. According to the actual operation, 100g is for reference only.

4. Knead the purple potato paste, sweet potato paste and taro paste into a ball. The dough is elastic without touching it. If you feel wet, you can add a little cassava flour or glutinous rice flour. If the mud is dry (such as purple potato), you can add a little hot water while kneading. Remember to add it several times, not too much at a time.

5. Take part of the mud and knead it into thin strips and cut it into small pieces.

6. Knead the taro balls of three colors into a ball and sprinkle some cassava powder to prevent adhesion.

7. Boil a pot of water, put in taro balls for one person and spread them out gently with a spoon. The water boiled again and taro balls floated on the water. Cook for another minute and take it out. The three colors can be cooked separately to avoid cross-color. Cooking together here is no problem, there is no cross-color.

8. Immediately put the taro into cold water. Pour water three or four times until the taro is completely cool, so that the taste of taro will be more elastic.

9. Boil an extra pot of water. Boil the water and pour it into sago. Cook on high heat 15 minutes. Turn off the fire until there is only a small white spot inside the sago. Cover and stew for a while. If the sago is not completely transparent after stewing for a period of time, you can continue to cook it, and then cover it before stewing. Repeated operations will definitely be completely transparent. Cooked sago is supercooled in cold water, so sago tastes delicious.

10, take a small bowl, add sago and taro, pour milk and honey, and sprinkle some honey and red beans. You can also cook red bean soup and spoon it in taro, which is also delicious. Delicious taro syrup is ready. Have a bowl!