Some people think it's all starch. Isn't it the same to use corn starch, sweet potato starch and potato starch?

Cassava starch is different from other starches.

These kinds of starch are white powder and have no special smell.

Cassava starch is extracted from the root block of a tropical plant. It is heated with water and flour, and the color is transparent after cooking. After cooling, it can keep soft and elastic, especially chewy. So it is suitable for making taro balls and pearls.

The practice is as follows.

Cut taro or purple sweet potato into pieces and put it in a pressure cooker to cook, which is the lowest grade. You can put a little water appropriately.

Pour the prepared amount of cassava flour into a plate;

Pour in water and sugar, knead the cassava flour into a ball, and then wait until the taro is cooked;

Boil, after the taro is cooked, poke all the taro pieces and make them into powder;

Mix tapioca starch and taro powder and knead them into a dough that doesn't stick to your hands. If there is too much water in the kneading process, you can make up tapioca powder or replace it with starch, then knead them into long strips and cut them into small pieces, and the whole taro is made completely.