Red bean, sago and taro balls

Overview

Whole grain benefits are here, have you been tempted by afternoon tea? To commemorate the first time I made taro balls, on August 20, 2017.

Soak the red beans for 2 hours in advance.
Put the soaked red beans into a pressure cooker and simmer for 50 minutes. There needs to be enough water to prevent them from drying out.
Cooked red beans, set aside.
Only 250 grams of coconut milk is needed.
Prepare a large taro.
Peel the skin and take half.
Cut into small pieces and serve on a plate.
Steam in a steamer for 30 minutes.
Put the steamed taro into a plastic bag and roll it out with a rolling pin until there are no lumps.
Roll out the taro, add corn starch, rice flour, and glutinous rice flour and mix evenly.
Knead the taro dumplings and roll them into long strips.
Knead the taro dumplings and cut into small pieces. (standby)
I put the cut taro balls into the pot and cook over medium heat for 10 minutes.
Bring to a boil over high heat, add sago and cook over medium heat for 15 minutes.
Cooked sago and set aside when cool.
Pour the sago, red beans and taro balls into a bowl, add coconut milk and enjoy.