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

3. Cassava flour and potato starch;

4. Mix starch, taro paste and sugar together, leave some properly, and form a slightly hard white dough. Use some starch to prevent sticking. The water content of taro is different, and the added starch can be adjusted appropriately;

5. Steamed purple potatoes and pumpkins are pressed into mud;

6. Take white taro dough and add purple potato paste, pumpkin paste, matcha powder, red rice powder and various kinds of dough. It is soft and starch can be added. It is necessary to be soft and hard, and wake up for a while;

7. Rinse sago with cold water quickly, boil it in boiling water, and stir it to prevent it from sticking to the pot;

8. Cook until it is translucent, turn off the fire and stew for 10 minute, remove and rinse, and change water to cook again until it is transparent;

9. Take out the cooked sago, put it in a big bowl of cold boiled water, and put it in the refrigerator for 1-2 hours;

10, knead the woken taro dough into long strips, cut it into small pieces with a knife, and use some starch to prevent adhesion;

1 1, take the red taro dough round, stick a toothpick in the middle and make a flower core;

12, yellow flower heart in the middle;