Taro dumplings and materials:

Materials: 200 grams of sweet potatoes, 200 grams of purple potatoes, 100 grams of tapioca, a little cornstarch, boiling water.

Steps:

1, wash and peel sweet potato and purple potato, cut into cubes.

2, on the pot on high heat steaming, with chopsticks to try, soft can be, a little cooled, sweet potatoes and purple potatoes into two, respectively, mashed into puree, the more delicate the better.

3. When it's not too hot, add tapioca flour and a little bit of cornstarch to the mixture (I found it difficult to knead with tapioca flour alone, so I added a little bit of cornstarch), and then pour in an appropriate amount of boiling water, and knead it to make a dough that doesn't stick to your hands.

4. Take a small piece, roll it into thin strips, and cut it into small doses.

5: Sprinkle tapioca flour to prevent sticking.

6, the pot of water boiling, the good taro rounds under the pot to cook, stirring constantly. Taro ball at first is sunk in the bottom of the water, and then slowly will float out of the water. When all floated up, it means cooked.

7, will be cooked taro rounds fish out, over again cool water, remove, and then pour into the milk and other favorite ingredients can be.