Ingredients for making delicious and nutritious milk, purple potato and taro balls
Specific steps of making delicious and nutritious milk purple potato taro balls
1. Steamed purple potato.
2. Peel the purple potato and grind it into mud.
3. Melt the sugar with hot water and slowly add it to the starch.
4. Stir into balls.
5. Add purple potatoes.
6. Knead into a ball.
7. Knead into long strips.
8. Cut into small pieces.
9. Heat with hot water, pour in taro and cook until floating.
10. Pick it up and put it in a bowl.
1 1. Add sweet milk and serve.
The most nutritious way to eat purple potato
1. Purple potato yam cake
Ingredients: purple potato 1 kg, yam 1 root, brown sugar 2 tablespoon, 2 tablespoons honey, 50ml milk, Geely powder 1 tablespoon.
Practice: Boil peeled purple potato and yam in a little water. Purple sweet potatoes are easy to rot, so put yam first. Take out the cooked purple potato and yam, and mash them in two containers respectively. Purple potato with brown sugar, yam with honey and milk. The raw boiled water of purple potato and yam (only 50 ml left) is about to melt gelatine powder, and half of it will be poured into purple potato mud and yam mud, which means that yam mud will become lavender. The purple sweet potato paste is first put into the mold and scraped flat, and then poured into the yam paste for refrigeration.
2. Purple sweet potato frozen cheese
Ingredients: cream cheese 125g, sugar 50g, mashed purple potato 150g, cooked diced purple potato 60g, gelatin 1 (5g), milk 50+30g, whipped cream 130g.
Practice: Steamed purple potatoes, peeled and cut into pieces, sieved and pressed into mud while hot. See the end of the article for the method. Part of it is diced for later use. Soak gelatin tablets in cold water until soft, drain them, add 30g milk, and melt them in warm water. Soften the cream cheese with warm water, add white sugar and stir until it is even without particles. Add pressed purple sweet potato paste, stir well, add milk, stir well, add melted gelatin milk, and stir well. Beat the whipped cream until it is 6-7, and it can still flow into a thick state. Add into the mixed purple potato cheese sauce and mix well. I wrapped the container with a layer of tin foil, and found that it was ok without wrapping it. Pour in half the cheese paste, sprinkle with a layer of purple potato pieces, and then pour in the rest of the cheese paste. Make the surface smooth. Refrigerate for more than 4 hours. When demoulding, you can put the mold on a thin and high cup, then blow it with a hair dryer or cover it with a hot towel, and the mold will naturally slide down. Finally, you can use a hot knife to decorate at will when cutting.
3. Purple sweet potato glutinous rice paste
Ingredients: purple potato 1, coconut, glutinous rice flour, condensed milk.
Practice: Peel the purple potato after boiling in water and grind it into mud; Skin making: mix one third of purple potato paste with the same amount of glutinous rice flour, add a spoonful of condensed milk and a proper amount of water to make dough; Stuffing: add two spoonfuls of condensed milk to the remaining two-thirds of purple potato paste and stir evenly; Wrap the purple potato in the purple potato skin like glutinous rice balls and gently knead it; Sprinkle a layer of coconut milk on the bottom of the dish to prevent sticky glutinous rice paste from sticking to the bottom, steam for 8 minutes, take it out and roll it with coconut milk.
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