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1. Steam potatoes, sweet potatoes until cooked, then puree one by one separately.
2.In the container, enter the mashed red sweet potato and then add the tapioca flour gradually until the dough can be removed. Do the same with the purple sweet potato and potatoes.
3. Take the dough and fill it with the filling until the dough runs out.
4. Boil water, boil the Ronde until it floats, then remove and serve with ginger wedang.
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