2. Accessories: hot water150g, and appropriate amount of sugar.

3. Practice:

(1) Prepare ingredients, mainly cassava flour and purple potato. Cassava flour is also a kind of starch, which can be bought in general supermarkets.

(2) Peel and wash the purple potato, cut it into pieces and put it into a steamer to cook and steam thoroughly.

(3) Take out the steamed purple potato paste and mash it, add sugar or honey to mash it into purple potato paste, and mash it as delicately as possible. If the purple sweet potato paste is too dry, you can add some milk to dilute it.

(4) Put the cassava flour into the basin, and then put the boiling water (it should be noted that the freshly boiled water must be used, and it is not easy to form a ball with warm water or cold water, which is relatively scattered. ) add it and stir it into a floccule.

(5) Then knead into smooth dough by hand, cover with plastic wrap and relax for 20 minutes. There will be some sticky hands at the beginning of the dough, and the tasteless cooking oil will be rubbed for a while at the end.

(6) Take out the loosened cassava dough and knead it evenly on the chopping board. Sprinkle some starch on the chopping board to prevent sticking.

(7) Roll out the kneaded dough and roll it into a regular rectangular thin dough. Spread a layer of purple potato paste evenly. (Again, if the purple potato paste is too dry to wipe off, you can add some milk to dilute it.)

(8) After spreading the purple potato paste, roll it up from one end and cut it into four or five centimeters long sections with a sharp knife.

(9) Cut the segments into the steamer, and the steamer must be padded with oil paper or brushed with oil.

(10) Put it on a steamer and bring it to a boil, then turn it to low heat for steaming 10- 15 minutes. Turn off the fire and suffocate for 5 minutes before taking it out.