2. Peel and cut the yam into pieces, steam it in a pot, press it into paste, add condensed milk and strawberry powder, stir well, and knead it into 8g/ ball for later use.
3. Add appropriate amount of boiling water to cassava flour, stir it into a flocculent shape, knead it into a smooth dough while it is hot, cover it with plastic wrap and let it stand for 20 minutes. Divide the dough into 10g/ piece, knead it round and flatten it, wrap it with strawberry stuffing, and knead it into glutinous rice balls.
4, add rock sugar to the pot, water into the dumplings, and turn to medium heat after the fire is boiled. Cover and simmer for 5 minutes after cooking. After simmering, jiaozi will become transparent, decorated with rose petals and ready to eat.