250 grams of taro

250g purple sweet potato

80 grams of sugar

300 grams of cassava flour

50 grams of brown sugar

Brown sugar taro-homemade fresh taro.

1。 Wash the purple potato taro, isolate the moisture, put it in an electric pressure cooker for 10 minute, take it out while it is hot, peel it, add sugar, spread it out with a spoon, add dry cassava powder, knead it into a non-stick ball by hand, and add some water when it feels dry. Taro is the same as above, but no water is needed. Take a part and make it into a round strip on the chopping board, cut it into particles with a knife and sprinkle dry powder to prevent adhesion.

2。 Boil water in a pot, add handmade brown sugar blocks, and simmer for later use. Boil sago for ten minutes, remove and soak in cold water for later use. Take another pot to cook. Boil taro balls until they float, remove cold water and add purple potato balls. You can't cook them together, because purple potatoes will change color when cooked. Take a bowl of brown sugar water, add taro, purple potato and sago, and add a spoonful of sweet-scented osmanthus sugar to serve.