Ingredients: 500g cassava starch.
Accessories: 2 purple potatoes, half a taro, a handful of red beans, a cup of soybeans, 5g of lactone, a mango, two spoonfuls of sugar and a bottle of milk.
Steps:
1. The ingredients are ready
2. Wash taro and purple potato, peel, cut into large pieces and put in a steamer.
3. Wash the red beans and add water to the rice cooker.
Put the steamer on it.
5. Cook the red beans for an hour until they bloom.
6. Add a proper amount of sugar to the cooked red beans and mix well into honey red beans for later use.
7. Put the steamed purple potato and taro into a large pot respectively, and add cassava starch in stages.
8. Hand-made dough
9. Knead the dough into long strips and cut it into small pieces.
10. Do it all, you can do more at a time, put it in the refrigerator and cook it while eating.
1 1.5g lactone with a little water.
12. beat the soybean milk in advance, cool it to about 80 degrees, pour in the lactone, stir it evenly, and let it stand to make tofu.
13. Scoop taro and tofu into a bowl, add honey, red beans and mango, and pour in milk.