Cooking Steps

1. 

   Step1:Wash purple rice and soak in water for 1 hour. Filter the water soaked in purple rice and add twice the water. Put in the rice cooker and cook the cooked purple rice and mix in the sugar and milk to tast

2. 

   Step2:Taro peeled and cut into small pieces. Put boiling water in the pot and steam for 20 minutes. If it can be pierced with chopsticks, it means it is ripe

3. 

   Step3:Take out taro. Crush it with for

4. 

   Step4:While the taro is still hot, pour in the tapioca starch and mix wel

5. 

   Step5:Pour in 28g boiling water, and then mix slowly and evenl

6. 

   Step6:Knead the taro paste and tapioca starch in the bowl into a smooth dough, and then knead the dough into a 0.5cm diameter strip

7. 

   Step7:Cut into small particles and then knead them into small ball

8. 

   Step8:Evenly sprinkle cassava starch on the rubbed taro balls to prevent stickin

9. 

   Step9:Boil a large pot of hot water. Pour in taro balls after boiling. Cook until taro balls float and boil for another minute

10. 

    Step10:Boil the taro round with ice water. The taro round will be more elastic. Drain the water and pour into a small bowl

11. 

    Step11:Add sugar to the taro balls in a small bowl. Stir well and set asid

12. 

    Step12:Take a milk pot. Pour in fresh milk, coconut milk, sugar and 3 tablespoons of water soaked in purple rice before adding a black tea bag. Stir evenly. Boil over low heat. The tea bag can be fished out after it tastes

13. 

    Step13:Take a cup. Pour 1 / 4 taro Bobo first, then 1 / 4 purple rice. Finally, pour in hot coconut milk tea. Mix well before drinking