2, the taro, purple potatoes, sweet potatoes were peeled and cut into pieces. Then each wrapped in tinfoil, put the steamer in the water for 15 minutes until cooked.
3, the purple potatoes, sweet potatoes, taro in a plastic bag, with a rolling pin knocked into the mud.
4, while hot will be tapioca first add some in the taro puree. At first, you can use chopsticks to mix, because it is wet and sticky, add tapioca several times, each time there is no dry powder and then add powder.
5, the purple potato puree, sweet potato puree, taro puree all kneaded into a ball, the dough does not stain the hands of elasticity can be, feel wet can add a little tapioca or glutinous rice flour.
6, take part of the mud rolled into thin strips, cut into small sections.
7, the three colors of taro ball rolled, sprinkle some tapioca to prevent sticking.
8, boil a pot of water, put a person's share of taro rounds, gently spread with a spoon. The water boiled again, taro rounds are floating on the surface of the water and cook for another minute, fish out.
9, fished out of the taro rounds immediately into the cold water. Over three or four times the water, until the taro rounds completely cool, so that the taro rounds of the texture will be more Q bullet.
10, cook a pot of water, the amount of water more, the water boiled into the sago, cook on high heat for fifteen minutes.