Soak the red beans for 4-5 hours, then cook the red beans until the red beans are soft
Break the red beans to red bean soup with a blender, but not too crushed
Add rock sugar into the soup, cook the soup and stir occasionally to make sure the mixture does not burnt, until the rock sugar in the soup have melted, stop heating.
Steam the taro, then crush the cooked taro with a spoon. Add cream and sugar, stir well
Add glutinous rice flour to the taro mixture and knead into a dough
Roll the dough into a rectangular pastry with a thickness of about 1 cm, and then use a knife to cut into about 1.5 cm square pieces, and then cook in a boiling water pot
Add the cooked taro to the red bean soup. Enjoy! It tastes better when put in the refrigerator.