Taro balls

Put the taro and purple sweet potato on the steaming rack of the rice cooker, and put them into the electric cooker together with the red beans that have been soaked for two hours (^_^)

Switch the rice cooker's cooking button to keep warm and wait for 10 minutes. Take out the taro and purple sweet potatoes and be careful to scald them. Use a stainless steel porcelain soup to scoop out the skin, if it is too hot to use your hands, then mash it separately and set it aside for later use.

Pour about 200 to 250g of cassava flour, make a well in the middle with chopsticks, add boiling water, add it little by little with a bowl, mix once after adding, add sugar when mixing, add more if you like sweetness, mix until it is half dry and half wet, then start kneading with your hands, knead and knead, knead it into a ball, flatten it and add the taro puree, start kneading again, knead it into a ball again, and set it aside. Then the same procedure goes for the purple heart sweet potato

The plate containing the dumplings needs to be sprinkled with some flour before placing the dumplings. Knead a small ball on your hands and knead it into strips. Place it on a sticky board and cut into small balls. Cut quickly, otherwise the knife will stick

Boil water, put the dumplings in as soon as they boil, and put as many dumplings as you want. Once they float to the surface in two minutes, you can take them out of the pot. If you want to eat more, put them in cold water

Well, I added red kidney beans, canned yellow peaches, Wangzai milk, and some preserved lemons I made. The taste is very sour. I wanted it to be a little sour, but it turned out to be a little bitter. . . So instead of adding pickled lemon, it is recommended to add condensed milk for delicious Y(^_^)Y

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