1. Peel the yam and steam it in a pot of boiling water
2. Put the freeze-dried pumpkin into a plastic bag and roll it into powder for later use
3. Adjust the blueberry sauce with water to a suitable concentration (slightly thicker) and set aside
4. Take out the steamed yam and add it to the condensed milk while it is hot and press into a puree
5. Add freeze-dried pumpkin and stir well
6. Add milk to adjust the softness
7. Take the mold (the inner wall of the mold should be coated with edible oil to prevent sticking, and at the same time it is easy to demould) fill in the appropriate amount of yam mud with a small spoon
8. Dip the spatula in water to smooth the surface of the yam mud
9. Smooth demoulding
10. Finally, pour blueberry sauce on the plate, sprinkle with dried fruit and serve.
Tips:1: The inner wall of the mold should be coated with edible oil for anti-sticking and demoulding at the same time.
2; The blueberry sauce should be slightly thicker.
3; You can also replace the condensed milk with milk and add sugar
