Simi 50 g

500g taro

500g sweet potato

500 grams of purple potato

500 grams of cassava flour each.

Glutinous rice flour is added as needed.

Honey on demand

The method of honey taro and sago dew

Peel and dice sweet potatoes and taro, and steam honey taro and sago dew in a pot. Step 1

Add a small amount of cassava flour and knead well. The freshly steamed sweet potato taro is still hot after being pressed into mud. You can stir the flour with a blender. You can add a small amount of water in the process of kneading dough, and then knead the dough after adding 500 grams of flour. The second step of honey taro sago dew

When rolling into strips of rice diced, if the dough is easy to disperse and the water is not enough, you can add some water and knead it again. The third step of honey taro sago dew

Dice taro balls and roll with glutinous rice flour in a large bowl to prevent adhesion. Save what you want for later, and pack the rest in the freezer. The fourth step of honey taro sago dew

After the water is boiled, add sago and cook for 10 minute, then turn off the fire and stew for 15 minute. After the sago is completely cooked, you can filter the water and pick it up for later use (the step of cooking sago can be done at the beginning). Then continue to cook taro balls for about 7-9 minutes, scoop up cold boiled water and put it in a bowl. The fifth step of honey taro sago dew

Add sago to taro, add a spoonful of freshly cooked sago water, then add honey and stir according to personal preference. The sweetness is just right, and the taro balls are q-bombs.