1. The main raw materials are taro (sweet potato, purple potato) and cassava powder, which tastes smooth and elastic; Generally: lotus seeds, mung beans, red beans and peanuts.

2. Wash the ingredients, peel and cut into pieces, steam them, grind them into mud while they are hot, and add sugar and milk as you like; Knead taro paste and cassava flour into dough (choose appropriate amount of water or flour according to the degree of dryness and wetness of the dough).

3. After kneading into strips, cut into small pieces with a knife and sprinkle powder to prevent adhesion; If you cook too much, you can freeze the raw taro balls directly and cook them when you want to use them, without thawing them. )

4. Cook the taro balls in the pot until the taro balls float, and cook for 1-2 minutes, then pick them up and cool them in ice water (cold water is also acceptable).

5. The manual process of homemade taro is a bit cumbersome, but if you stick to it, there will be surprises; If you really don't want to work too hard, personally, the expensive round taro balls are quite good, which is more in line with personal taste. You might as well try them ~