How to make purple sweet potato and taro balls

1.Purple sweet potato Steamed, I steamed it in a pressure cooker, it was cooked through.Peel.Let it sit until it is no longer hot.
2. Add tapioca flour to the purple sweet potato bowl.
3.Slowly mash the purple sweet potato, mix with cassava flour, and knead evenly,
4.Move the purple sweet potato dough to the chopping board and shape into a square.
5.Use a knife to cut into small uniform squares.
6. Knead each small square with the palm of your hand to make it smooth and round.The purple potato and taro balls are ready.If you make too much, you can seal it in a container and freeze it in the refrigerator.
7. Boil water in a pot.Add purple potato and taro balls.When all the purple potato and taro balls float, you can fish them out.
8. Pour 3 times of cold boiled water.Drain.
9. Add it to any dessert drink you want and enjoy.I used soy milk.It can also be added to mung bean soup, red bean soup, and sago.

Tips

1.You can add an appropriate amount of tapioca flour.Under normal circumstances, the ratio of purple sweet potato to tapioca flour should be 1:1 to facilitate the formation of purple sweet potato dough.
2.If you like it sweet, you can add an appropriate amount of white sugar.If you don’t like it too sweet, don’t add sugar.
3.There is less tapioca flour in my recipe, which causes the purple sweet potato dough to not form a ball.The dough can be shaped into a square shape and cut into cubes with a knife.
4.If it is cooked and eaten now, wait until the water boils before throwing in the taro balls.If the taro balls have just been taken out of the freezer, you can throw in the frozen taro balls before the water boils.Cook until the taro balls float to the surface and take them out.

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