Baked Ice Cream Purple Sweet Potato
1.
Wash the outer skin of the purple sweet potato, steam it in a steamer (you can steam the purple sweet potato in any way you like), peel off the skin, put it in a bag and mash it (you can use any way you like Crush the purple sweet potato into a puree). While the purple potato mash is airing, cut the ice cream into small pieces and put them in the freezer to freeze them into hard pieces
2.
Carefully fill the 2/3 of the mooncake mold with the purple potato mash after being thoroughly cooled, compact it, and dig a hole in the middle that can fit a small piece of ice cream
3.
Take a piece of glutinous rice paper and wrap the ice cream cubes
4.
Put the ice cream cubes wrapped in glutinous rice paper into the small hole in the middle of the purple potato mash
5.
Finally, fill the moon cake mold with purple sweet potato mash and press it tightly
6.
Pour the mashed purple potato out of the moon cake mold, put it in the oven, and bake at 200 degrees for 6 minutes. (The baking time is set according to your own oven) Because it is already steamed, don’t bake it for too long~
Tips:
1. The purple sweet potato is easy to be mashed while it is hot, and it must be completely cooled before filling it into the moon cake mold.
2. There is no need to add sugar to flavor the purple potato mash. I personally think that it keeps the taste natural.
3. The ice cream must be put into the freezer and re-frozen into small pieces.
4. The ice cream is wrapped with a layer of glutinous rice paper, which can prevent the ice cream from melting and overflowing quickly.
5. Purple sweet potato has low protein content. Eggs, milk and meat should be supplemented appropriately when eating to prevent protein malnutrition.
