Sweet potato? Moderate (I chose three small ones)

Pumpkin? Medium (I used less than half)

Milk? 250 ml

Simi? Moderate (depending on how much you want to eat)

Cassava flour? Proper amount

Sugar? Proper amount

Honey. Proper amount

Corn starch? Used as talcum powder

How to make taro balls?

Pumpkins and sweet potatoes are steamed. I steam them together and separate them with tin foil to avoid mixed colors.

Sweet potato and pumpkin are ground into mud respectively.

Note: Pumpkin contains a lot of water, which needs to be heated to remove water after it becomes muddy.

Add sugar to pumpkin and sweet potato paste while it is hot, and stir well.

Note: the amount of sugar can be added according to personal taste.

Add cassava flour into sweet potato paste and pumpkin paste respectively, and knead into dough.

Note: the amount of tapioca flour added is subject to the fact that the dough does not touch hands.

Knead the dough into small pieces and sprinkle with corn starch to prevent adhesion.

Cook the chopped taro and sago separately.

Note: 1. After the taro is cooked, blanch it with cold water, and the taro will become more Q.

2. Turn off the fire when the sago is cooked until there is a small white spot in the middle, cover the lid and suffocate, then blanch it with cold water.

3. When cooking taro and sago, you need to stir frequently to prevent the pot from burning.

Put the cool taro and sago into the milk, and add some honey according to your personal taste.

Note: According to personal taste, you can also add Guiling Ointment, honey beans and red bean paste.