2. sweet potato overweight into a large bowl, mashed into sweet potato puree.
3. Add tapioca flour to the mashed sweet potatoes, and slowly add the flour, add a little bit and mix evenly before continuing to add flour.
4. Until you can knead the dough.
5. Purple potatoes and taro are also mashed into a puree, add tapioca flour and knead into a ball.
6. Roll the dough into long strips, then cut the pieces with a spatula and shape them.
7. Make the same dough for the purple potato and taro.
8. Do a good job of taro rounds can be sprinkled with some cooked flour (in order to avoid sticking together) in the plastic box in the refrigerator freezer, eat as you take.
9. In the pot add water to boil, add taro rounds, cook until the taro rounds are floating.
10. Cooked taro balls through the cool water standby.
11. In a small bowl, add the powdered milkweed.
12. Add cool water and mix well.
13. Bring the water in the pot to a boil and turn off the heat.
14. Add the previously stirred fairy grass paste to the pot, stirring as you add.
15. Turn on the heat and cook until the liquid comes to a boil then remove from the heat.
16. Pour the boiled liquid into a tupperware container and leave it to cool down and then it will congeal into cubes.
17. In a bowl, add taro balls and sago to the cooled water.
18. Cut the roasted sencha into cubes and add.
19. Add a little pearl powder round, pour the appropriate amount of coconut milk.
20. You can add a little honey for flavor.