1. Wash purple potatoes, sweet potatoes and taro without peeling, steam them in a steamer for 20 minutes, and peel them when cooked. Take it out, press it into mud, add appropriate amount of cassava flour and knead it into balls. If you feel too dry, you can add some water.

2. Take some dough and knead it into long strips and cut it into small pieces with a knife, which is to make taro balls.

3. Drain the milk pot, boil it, add taro balls, cook for 2-3 minutes, and float. In order to taste better, soak the cooked taro balls in ice water for a while. Then you can use your imagination and add other favorite foods at will!

4, you can do more freezing at a time. I really haven't weighed how much powder to add. Anyway, I just add it to the dough slowly. Sweet potato has the most water content, and the other two kinds of flour are less. I didn't add water at all.

This is the taro dessert made by taro mother, but it tastes really good.