"Ingredients" Taro 200g Purple Potato 200g Sweet Potato 200g Tapioca Starch 300g Honey Red Bean Moderate Honey or Condensed Milk Moderate Sago Moderate Milk or Coconut Milk Moderate

"Directions"

1. Peel and cut taro, purple potato, sweet potato into chunks. Wrap them in tinfoil and steam them in a steamer for 15 minutes.

2, the purple potatoes, sweet potatoes, taro in a plastic bag, with a rolling pin knocked into the mud.

3. Add some tapioca flour to the mashed taro while it is still hot. At first, you can use chopsticks to mix, because it is more wet and sticky, add tapioca in a few times, each time completely dry powder before adding powder. The amount of tapioca is about half of each ingredient, 200g mashed taro, 100g tapioca. It's possible that you won't be able to use it, or that it won't be enough. Here I used more than 100 grams of tapioca for the sweet potato puree, 90 grams for the purple potato, and almost 100 grams for the taro. Each person according to the actual operation to, 100 grams just for reference.

4, the purple potato puree, sweet potato puree, taro puree all kneaded into a ball, the dough does not touch the hands of elasticity can be, feel wet can then add a little tapioca or glutinous rice flour. If the mud is a little dry (such as purple potatoes) you can add a little hot water while kneading, remember to add in stages, do not add too much at once.

5, take part of the mud rolled into thin strips, cut into small pieces.

6, the three colors of taro ball rolled, sprinkle some tapioca to prevent sticking.

7. Boil a pot of water, add one person's worth of taro balls, and gently spread them out with a spoon. The water boils again, taro balls are floating on the surface of the water and then cook for a minute, fish out. Three colors can be cooked separately to avoid string color, here together also okay, no string color.

8, 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 Q pop.

9, cook a pot of water, more water, water boiling pour into the sago, high heat and cook for fifteen minutes, cook to the sago inside only a small white spot off the fire, cover and simmer for a while. Sago if stewed for a while is not completely transparent, you can continue to boil, and then cover the stew, repeated operation of the second surely all transparent. Cooked sago into cold water to cool, so that the taste of sago Q elastic delicious.

10, take a small bowl, into the sago and taro rounds, pour milk, honey, and then sprinkle some honey red beans. You can also cook a good red bean soup, spooned into the taro rounds, this is also very tasty. Delicious taro round sugar water is ready, come to a bowl of it!