Ingredients: peach gum, rock sugar and red dates (optional)

Tools: rice cooker or induction cooker

(1) Peach gum is soaked in cold water one day in advance, but it will become bigger the next day, and the black impurities in it will be removed.

(2) If you use an induction cooker, please drain the water. If you drink a little more, put less; if you drink a little less, put more. After the water boils, put the peach gum and red dates in it, wash it, cut it into pieces and throw it in together. Cover and cook for half an hour, then add rock sugar and continue cooking. Actually, the time is very random. If you want a strong drink, cook it for a while. Don't put too much sugar at a time. Add it while tasting.

(3) If it is a rice cooker, directly add water to the scale line, remove red dates and peach gum as above, put them together with rock sugar (add them after it is not enough), cover the lid and press the soup button to cook for about an hour. All right!

2. Coconut taro balls

Ingredients: cooked sweet potato and purple potato, cassava starch, coconut milk and sugar.

Tools: induction cooker

(1) Peel and mash the cooked sweet potato, add cassava starch and mix well, with more flour! At this time, it will be very dry. Add water little by little until it can be kneaded into a ball.

(2) After kneading into a smooth ball, divide it into several pieces, knead it into thin strips, and cut it into pieces with a knife. If you don't know how to search online, purple potato is the same.

(3) boil water. After the water is boiled, put in the taro balls, and the taro balls will float up and become slightly bigger.

(4) Take out (anhydrous), add white sugar to the cooked taro and stir to prevent adhesion and make the taro tasty.

(5) Boil another pot of water, and then pour in the sugar. Again, taste it yourself, and turn off the heat when it is sweet enough. Then pour in coconut milk and mix well to make coconut juice. Fill a bowl of taro balls and scoop a spoonful of soup into the bowl!