Blueberry Yam Puree
by Azalea Gourmet
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. The yam is cleaned and the dirt on the outer skin is washed away. The yam that you see in the vegetable market is divided into two types, one is relatively thick, and the other is thin and long. The thick yam has a crisp taste and is more suitable for frying. This thin and long yam has a smooth taste, that is, it has a sandy texture. It is best used for blueberry yam paste or stew.
2. After peeling the yam, immediately put it in cold water can play a good role in preventing the yam from oxidation and blackening. If you are allergic to yam when peeling it, wear plastic gloves or your hands will be itchy.
3. Steam the yam in a pot for 15 minutes. Steam until cooked through.
4. Use a fine mesh colander to sift the yam until it is not hot. Put the steamed yam in a fine mesh colander and use a small spoon to crush it, and catch the yam mud that leaked from the bottom with a large bowl. The sieved yam paste has a more sandy and even taste.
5. Add 50 grams of pure milk and 25 grams of caster sugar to the sieved yam puree and mix well.
6. Put the yam mud into the piping bag.
7. The blueberry jam is very viscous. Take a little blueberry jam and add some cool boiled water or dilute it with cold water in the water dispenser, stir it evenly, and pour it on the yam puree. You can also use other jams you like.
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