Taro dessert is a common food. It's small and delicious.

Rich in color, it looks appetizing, in the cold autumn.

It's warm to eat a bowl in winter, so you can cook it yourself at home. The following are some common practices, I hope to adopt them!

Prepare materials

Eight small purple potatoes, 500 grams of cassava flour, and appropriate amount of sugar.

500 ml milk, a coconut, a pumpkin,

Red beans, mung beans, coix seed, sago, rock sugar.

Production steps

Put on the materials to be used, red beans, mung beans and barley.

Soak for one night in advance.

Steam the purple potato and pumpkin thoroughly without pimples.

Then stir it into mud.

Pumpkins and purple potatoes contain sugar, but cassava is added.

Sweetness will decrease after starch, so you can add some sugar.

Then add the starch, not all at once, but several times.

After the second addition, you can stir with chopsticks at first, and wait until the noodles are ready.

After the dough is formed, it is kneaded by hand until it is dry and has a certain elasticity.

If the dough is too dry, you can add some milk.

Find a chopping block, sprinkle some flour and knead it into dough.

Cut into thin strips and dice, and cover with a thin layer of flour to prevent

They stick together.

Next, boil the water in the pot, add the taro and cook for five times.

After six minutes, when all the taro balls float,

Take it out and soak it in cold water. It will be taro in a minute.

It will be very flexible and easy to make in the future.

The key to cooking sago lies in stewing, boiling water in the pot, putting

Boil sago for 10 minutes, turn off the heat, cover the pot and stew for 10 minutes.

About five minutes, until sago has no white nucleus.

Also fish them out and let them cool for later use.

Dig a hole in the fruit coconut and turn it upside down at the mouth of the cup.

Place it, let the coconut juice flow out naturally, and scrape it clean with a spoon.

Take out the coconut meat and cut it into pieces for use. Pour coconut juice into the pot.

Boil, add 500 ml milk and coconut meat,

Boil a proper amount of rock sugar together to get sweet coconut juice.

Finally, boil the pre-soaked red beans and mung beans.

Add appropriate amount of rock sugar and cassava flour, and cook until it becomes thick.

Then cook the other ingredients and put them in a big one.

In a bowl, slowly add the cold coconut milk with a spoon.

Those who like cold taste can be refrigerated in the refrigerator.

Homemade taro dessert is ready.