Taro dumplings: taro (peeled) 350g, tapioca 120g

Red bean soup: 200g red beans, 80g sugar, a pinch of salt

Practice

1, soak the red beans in water for half a day or overnight.

2, fish out the red beans into the crock pot, pour fresh water did not exceed the beans, bring to a boil and then cook for 10 minutes before turning off the heat.

3, let the beans simmer in the pot to cool down naturally, and then re-open the fire, bring to a boil and then cook on low heat for half an hour, until the red beans are tender.

4, add salt and sugar to taste, cooked red bean soup to be used.

5, the taro peeled and cut thick slices, into the steamer steaming until chopsticks can easily penetrate.

6, steamed taro while hot to add to the tapioca, mashed with a fork or mashed potato tool, mixed into a powder dough.

7. If the taro is dry, add a little water until the dough is soft but not sticky.

8. Break off a small piece of dough and roll it into a long thin strip, then cut it into small even-sized pieces. Sweet potato, purple potato, and pumpkin rounds can be made in the same way.

9, boil a pot of water, the taro rounds into the pot, after the pot stirring to prevent the taro rounds from sticking to each other.

10, to taro rounds float and then cook for another minute can be removed, and then immediately immersed in cool water.

11, soaked in cool water taro rounds out and then put into the previous boiled red bean soup can be.