To achieve a smoother texture, the tapioca powder underwent additional rounds of filtration, ensuring its refined quality.
Qiao Xuan discovered various creative uses for the tapioca flour. When combined with steamed pumpkins and taros, they crafted delectable taro balls of different colors and flavors. Additionally, by blending the powder with brown sugar, they could concoct flavorful bubble tea, a delightful treat for all.
In preparation for the upcoming Mid-Autumn Day, they planned to sun-dry the cassavas so they could transport them to the province. The dried cassavas would then be used to make winter desserts, incorporating taros, bubbles, and sugar water.
