Cooking Steps

1. 

   Step1:Taro peeled and sliced. Steam in the pot until you can use chopsticks to break the pot. Then find something to press taro into mu

2. 

   Step2:Add sugar, egg, milk powder and coconut milk into the taro puree and mix well. Steam for a few minutes. Add butter and cheese while it's hot and mix well. Let it cool and refrigerate for half an hour and take it out. Knead it into a uniform ball for use.

3. 

   Step3:Peel and slice sweet potatoes. Steam them in the pot until they are rotten with chopsticks

4. 

   Step4:Mash the steamed sweet potatoe

5. 

   Step5:Add cassava powder, milk powder, sugar, a little milk and dough. If it's too dry, add a little milk. If it's too wet, sprinkle some dry cassava powder. Knead it into a dough with moderate dry and wet

6. 

   Step6:Add a little blending oil to the dough for kneadin

7. 

   Step7:Divide the dough into eight small one

8. 

   Step8:Take a small dough and rub it round and flat. It's a little bigger and thicker than the dumpling skin. Put the taro mud in the middle. Use your fingers to squeeze it into a triangle. Then put the skin up along the package. Tighten the place where you close the mouth. Adjust the shape. Put it on the prepared oilpaper

9. 

   Step9:Make a good taro triangle on the steamed plate. Cold water on the pan. First open fire. After the water is opened, transfer to medium fire. Total steam for 15 minutes

10. 

    Step10:The real thing is yellow and bright. It's beautiful (the kitchen light is not bright enough

11. 

    Step11:Come to the living room for a big pictur

12. 

    Step12:Soft glutinous, q-shaped, chewy, super deliciou

13. 

    Step13:This is the taro skin made in the afternoon. The color is not as good as the yellow heart sweet potato. The taste is also very good

14. 

    Step14:Taro triangl

15. 

    Step15:Taro skin and taro filling are exactly the same, but the taste is totally different