After the taro balls are cooked, they can be frozen and eaten, or they can be frozen in the refrigerator and then taken out and heated when needed. The common methods are as follows:

Preparation materials: 150 grams of pumpkin, 1 purple sweet potato, 20 grams of starch, 5 grams of sugar

1. First, cut the pumpkin and purple sweet potato into pieces.

2. Steam over high heat, pound into puree, add tapioca flour, sugar, and flour, and knead into dough to the size of taro balls

3. Cut the kneaded dough into pieces Cut into cubes;

4. Then pour in diced pumpkin and purple sweet potato and cook;

5. Remove after cooking, as shown in the picture below:

6. Finally add sago milk and freeze before serving.