Sago 50g

Taro 500g

Sweet potato 500g

Purple potato 500g

Tapioca 500g

Tapioca 500g each

Glutinous rice flour add as needed

Honey as needed

Honey Taro Dumplings

Papioca, taro, peel and cut into pieces. The honey taro dumplings on the pot steamed Step 1

A little by little add tapioca mixing kneading, just steamed sweet potato taro pressed into the puree is still relatively hot, you can use a mixer mixing powder, mixing powder process can be added to a small amount of water, add 500 grams of powder and kneading the dough. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The honey taro ball sago dew practice step 3

Cutting the diced taro ball, put into the glutinous rice flour in a large bowl rolling sticky powder, to prevent sticking. The first thing you need to do is to take the amount you want to eat and set aside, and then pack up the rest and put it in the freezer. honey taro ball sago dew practice step 4

boil water, put the sago cook 10 minutes, turn off the heat, simmer for 15 minutes, sago cook until fully transparent can be filtered and standby (boil sago this step can be done at the very beginning). Then continue to cook taro balls about 7-9 minutes, fishing up over cool water on the bowl. Honey taro ball sago dew practice Step 5

Taro ball on the bowl, add sago, add a fine spoon just boiled sago water, and then according to personal preference into the honey stirring, the sweetness is just right, taro ball Q elastic.