Wash, peel and slice purple sweet potatoes or steam them whole. Personally like it. Slicing is faster.

Add appropriate amount of sugar according to your favorite sweetness.

Glutinous rice flour is prepared according to the weight of purple potato. I add it in batches (purple potato and glutinous rice flour have different water absorption, depending on the situation, the amount of glutinous rice flour), stir it evenly and soften it into dough.

As you can see ~ (the method is similar to making steamed bread)

Soak sago in water for 5 minutes and drain. Don't soak for a long time, or sago will be burnt.

Divide the soft purple sweet potato dumplings into equal parts and knead them into circles for later use.

Dip purple sweet potato dumplings in sago evenly (sago is better dipped in water).

Finally, after boiling the water, put it in a pot and steam it for about 15 minutes ~ (when steaming, the purple sweet potato dumplings will be sticky because of the sago package, so you don't have to eat them in a hurry, let them cool for a while, and they will be easy to clip in and taste very soft and waxy ~)