1. 200g taro, 200g purple potato, 200g sweet potato, 300g tapioca starch, appropriate amount of honey red beans, appropriate amount of honey or condensed milk, appropriate amount of sago, appropriate amount of milk or coconut milk.

2. Peel taro, purple potato and sweet potato respectively and cut into pieces. Then wrap each one with tin foil, put in a steamer and steam for 15 minutes until cooked.

3. Put purple potatoes, sweet potatoes, and taro into fresh-keeping bags, and beat them into puree with a rolling pin.

4. While hot, add some tapioca flour to the taro puree. You can use chopsticks to mix it at the beginning. Because it is relatively wet and sticky, add the tapioca flour several times. Add more flour each time when the flour is completely gone.

5. Knead the purple potato puree, sweet potato puree, and taro puree into a ball. The dough should be elastic without sticking to your hands. If it feels wet, you can add a little tapioca flour or glutinous rice flour.

6. Take a portion of the mud and roll it into thin strips, and cut it into small sections.

7. Knead the three colors of taro balls and sprinkle some tapioca flour to prevent them from sticking.

8. Boil a pot of water, add taro balls for one person, and spread them gently with a spoon. When the water boils again and the taro balls are floating on the water, cook for another minute and remove.

9. Immediately put the removed taro balls into cold water. Pour water three or four times until the taro balls are completely cool, so that the taro balls will have a more elastic texture.

10. Boil a pot of water with more water. Pour the sago into the boiling water and cook over high heat for fifteen minutes.