Preparation materials: taro 750g, kudzu flour 1500g

1, the taro rinsed clean, on the pot steamed until easily pierced with chopsticks can be.

2, steamed taro first cooled, cooled after peeling off the skin.

3, ready kudzu powder ready, with a food processor will be beaten into powder.

4, will peel off the skin of the taro with a tool in the basin pressed into mud standby.

5, taro pressed into the mud, in batches of Pueraria Mirifica powder sifted into the taro mud.

6, each time to use the masher to fully mix the kudzu powder will taro puree evenly.

7. When the taro dough is very dry, use your hands to knead it into a ball.

8, pull a small piece of dough, about as big as an egg yolk, into the boiling water to cook for two minutes

9, will be cooked dough into a large dough, cooked dough mainly play a role in bonding, package and cook when the skin will not break.

10: Knead the dough to make it smooth and cover it with molasses before using.

11: Take out half of the taro dough and roll it into long thin strips.

12: Cut the taro noodles into even-sized pieces.

13: Take a dosage, put it on the palm of your hand and pat it into a cake shape, then use your fingers to shape it into a round cake, put the filling on it and then you can start to wrap the dumplings.