Hello, happy to answer for you

Taro dumplings dessert is a common delicacy, it is small and delicious,

colorful, look very appetizing, in the cold autumn

winter eat a bowl of very warm, you can do it yourself at home, the following home cooking method, hope to adopt!

Preparation materials

Eight small purple potatoes, 500 grams of tapioca, sugar in moderation,

Milk 500 ml, a coconut, a small pumpkin,

Red beans, mung beans, Job's tears, sago, icing sugar in moderation

Production Steps

Preparation of the materials to be used, red beans, mung beans, Job's tears

Preparation of soaking Soak them overnight.

Steam the purple potatoes and pumpkin thoroughly without lumps,

and then puree them.

Butternut squash and purple potatoes contain sugar, but adding tapioca

starch will make them less sweet, so you can add a little sugar.

Then add the cornstarch, not all at once, in a few

added, you can use chopsticks to mix, wait until the dough

molded into a dry, a little bit elastic

dough with your hands, if it is too dry, you can add a small amount of milk.

Get a chopping board, dust it with a little flour, and knead the dough

into thin strips and then cut them into cubes, coating them with a thin layer of flour to prevent them from sticking together.

The next step is to add the milk to the dough, and then add a little milk if it is too dry.

Next, bring a pot of water to a boil, add the taro balls, and cook for five

six minutes until the taro balls float all the way to the top,

fishing them out and putting them in cold water to soak, so that the taro balls

will be very elastic after a short while, and then they will be easy to make.

The key to cooking sago is simmering, boil water in a pot, put

into the sago to cook for ten minutes, turn off the heat, cover and simmer for ten

five minutes or so, until there is no white core of the sago can be,

Also fish them out of the water and set aside.

Make a hole in the fruit coconut and place it upside down in a cup,

so that the coconut milk flows out naturally, scrape out the coconut meat with a spoon,

and cut it into chunks. Pour the coconut milk into a saucepan

and bring it to a boil, then add 500 milliliters of milk, the coconut meat, and

a good amount of icing sugar and bring it to a boil to get a sweet and tangy coconut milk.

Finally, soak the red beans and mung beans in advance and simmer them,

add a proper amount of rock sugar and tapioca, and simmer them until they thicken.

And then put all the other ingredients into a large

bowl, slowly add the cooled coconut milk with a spoon,

If you like it cold, you can put it in the refrigerator.

Home made taro ball dessert is ready.