1. Steam the sweet potato in a pot, then peel it and mash it with a spoon. Add sugar while it is hot, you can add it or not according to your personal taste. ) Different colors of sweet potatoes should be mashed separately, because you don't like taro, you don't make taro, you only make sweet potatoes. So is taro.

2. Add cassava flour bit by bit and stir well. I didn't weigh the exact quantity, but at least it should be 1: 1.

3. If the mixing process is too dry, add appropriate amount of boiling water (I add coconut juice or fresh milk). Purple potatoes will need more water, while yellow potatoes don't need that much.

4. Stir it like this. Just take it out and rub it into a long strip by hand, then cut it with a knife or rub it into a circle directly by hand.

5. cut it like this ~ because it's not cooked right away, put it on a plate and go straight to the freezer. Later, I put it in a bag and put it in the freezer (so it won't stick together). Take it out and cook it whenever you want, so you don't have to rub powder temporarily every time.

6. Finally, cut the bean jelly into the bottom, put sago in the middle, put taro on it, cut mango, and finally pour coconut juice. Just stir all these before eating.