1. The above raw materials can be eaten by 5-7 people. Coconut juice can be eaten in the refrigerator 3 hours in advance.

2. Peel taro and purple potato respectively, wash them, cut them into small pieces or 0.5cm thick slices, and steam them in water for 10- 15 minutes. (Purple potatoes and taro should be steamed separately, or in containers when steaming, and purple potatoes will be colored together. )

3. Press the steamed purple potato and taro into mud with a spoon or shovel (by all means, if it is too dry, add some water, and if it is chewy, you don't have to crush it), add 40g fine sugar, stir well, and cool until it is not hot.

4. Sprinkle a little cassava flour on the chopping block to prevent sticking. Add 100g tapioca starch and 30g fine sugar to taro paste and purple potato paste respectively, and add a little water to knead the dough without sticking to hands (knead taro first and then purple potato to prevent cross-color, and the chopping board does not need to be washed).

5. Knead the kneaded dough into a long strip and cut it into a cylinder as big as the first joint of the thumb (po is small, you can make it into different shapes according to your own preferences, but it doesn't need to be too big or too big or too cooked). Sprinkle a little cassava flour on the cut taro balls to prevent them from sticking.

6. Pour half a pot of water into the pot and bring it to a boil (generally, the milk pot can be boiled by less than 3 people). First, add taro and taro balls. When the water is boiled again and all the taro balls float, add half a bowl of cold water. Boil the water again and the taro balls will be cooked. Pick them up and cool them with cold water to prevent further cooking. Then soak them in ice water. At this time, put the purple potato taro into boiling water and cook it as above.

7. Pour half a bowl of iced coconut juice into the bowl, add taro and serve! ~