Cooking Steps

1. 

   Step1:Sweet potato and purple potato taro. Slice and steam until done.

2. 

   Step2:Pour the taro, sweet potato and purple potato out of the pot into the steam water and mash them into mud.

3. 

   Step3:Prepare some boiled water and cassava powder. Sweet potato, purple potato and taro are added with appropriate amount of cassava powder and dough that is not sticky. (sweet potato has a lot of water. Generally, water is not needed. Taro and purple potato can be slowly added water) each dough about 20 minutes.

4. 

   Step4:When the dough is ready, rub it into a cylindrical shape. Cut into small pieces with a knife.

5. 

   Step5:Put the cut dough away. Don't stick it together. You can put some powder under it. To prevent adhesion. If there is too little water, it will crack. If there is too much water, it will be sticky. We will adjust it according to the situatio

6. 

   Step6:Write production step

7. 

   Step7:It doesn't matter if it's too long. Put it flat in the freezer and freeze it for 20 minutes and then pack it up.

8. 

   Step8:Boil 1 pot of water (make sure to boil the water) and then put the sago. Remember that the sago does not need to be washed in advance. Otherwise, it will paste and not be granulated. Stir and cook at the same time. Add some cold water to cook after 10 minutes. Cook until the grains are transparent. Then pour into the foaming cold water for standby.

9. 

   Step9:Boil a pot of water and add sugar in i

10. 

    Step10:Add osmanthus after boilin

11. 

    Step11:Pour all taro balls into the water. Cook until taro balls float on the water surface. Continue cooking for about 1 minute. After cooking, take them out separately and put them in a bowl with cold water. In this way, taro balls can taste more q-shaped. (I can't bear to look straight at this picture.

12. 

    Step12:Finally mix with the rice and put it on the plat