2. Peel the purple and sweet potatoes, cut into pieces, and steam them in a steamer. I steamed it directly on the rice cooker. It takes about half an hour. Note: Don't cut it too small and too thin. Cut it a few times with a knife and steam it faster.
3. Mash the steamed purple sweet potato and sweet potato respectively. I mashed it directly in a bowl with a spoon and pounded it into powder. Note: Don't leave any lumps, otherwise it won't taste good.
4. Put the cassava flour into the bowls filled with purple potato and sweet potato respectively according to the ratio of 1: 1, add water and sugar and stir.
5. Note: Water should be added slowly, not too much. If you add more, you will lose weight, and then it will not be shaped. If you add too much water, you can only add cassava flour, which will make taro more chewy.
6. Knead into balls, then slowly roll them into strips on the cutting board, and then cut them into cubes with a knife. In order to separate them, you can also sprinkle a little tapioca powder on the chopping block so that it won't mix together.
7. Dice the jiaozi made of purple potato and sweet potato and mix them together. Does this color match well? At this time, boil the water and put it into the jiaozi after boiling.
8. When jiaozi floats on the water, it means it is ripe. At this time, take out these taro balls and cool them in a cold water basin.
9. Remove from the cold water basin, put it into a bowl, and add coconut juice and raisins; Turtle paste and so on, delicious taro balls are all ready, and they all look delicious.