1. Steam taro;

2. Peel the steamed taro and press the taro into puree with a spoon;

3. Tapioca flour and potatoes Starch;

4. Mix the starch, taro puree and sugar together, leaving some appropriate amount, and mix it into a slightly hard white dough. Use some starch to prevent sticking to your hands. The moisture content of taro is different, so add more The starch can be adjusted appropriately;

5. Steam purple sweet potato and pumpkin and press into puree;

6. Take the white taro ball dough and add purple sweet potato puree, pumpkin puree, and matcha respectively. Mix flour and red yeast rice powder into various doughs. If it is soft, you can add starch. It must be soft and hard. Wake up for a while;

7. Rinse the sago quickly in cold water and boil it in a pot under boiling water. Stir to prevent sticking;

8. Cook until translucent, turn off the heat and simmer for 10 minutes, remove and rinse, change water and cook again until transparent;

9. Cook until done Take out the sago and put it into a large bowl of cold water and put it in the refrigerator for 1-2 hours;

10. Roll the woke taro dough into long strips and cut it into small sections with a knife. Use some starch to prevent adhesion;

11. Shape the red taro ball into a round shape, pierce the center with a toothpick, and use the yellow one as the flower core;

12. Put the yellow flower center in Middle;

13. Use a toothpick to press out the petals;

14. For green, use a toothpick to press out the veins of the leaves;

15. Make different shapes at will ;

16. Boil the taro balls in a pot under water and cook until they float for about 5 minutes. Remove the cooled water and set aside. Add rock sugar to another pot and boil the sugar water;

Bowl Add taro ball sugar water, you can add whatever you like, sago, bean paste, milk, etc. It can be served as a cold drink or hot, whatever you like.