1. The raw materials are shown in the figure;
2. Peel the yam, wash and cut into sections, steam in a steamer for 20 minutes, until the yam is soft. ；
3. While the yam is warm, place it on the chopping board and crush it with a knife;
4. Then put it in a bowl and use a spoon to press it into a more delicate mud, without lumps;
5. Add salt and condensed milk (or light cream) to the yam puree and stir well;
6. Pour water in a non-stick pan, add blueberry jam and sugar, boil over high heat, then turn to low heat and continue cooking. Until the blueberry sauce and water become viscous, pour out and cool;
7. Until the blueberry sauce and water become viscous, pour out and cool;
8. Put the piping mouth into the piping bag, then put the yam mud, and then squeeze it into the bowl;
9. Finally, top with blueberry sauce.
Tips:1. There is a layer of white and transparent mucus on the yam meat, which will be very itchy if it gets on the skin. Therefore, when shaving and washing yam, you must remember to wear kitchen rubber gloves.
2. The blueberry jam will taste better after diluting it with water and adding white sugar or rock sugar. It is not recommended to use blueberry jam directly on top. The color is too dark, and too sticky, it will form a black pile, not very good-looking.
3. The yam mud must be pressed into a more delicate mud shape, without agglomeration, otherwise it will block the flower mouth.
