Coconut Sweet Potato Xiaofang
by Nan Xi·Human Fireworks
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Peel the sweet potatoes, slice them into thin slices, and steam them.
2. Add sugar.
3. Put it in a fresh-keeping bag and use a rolling pin to roll it into crushed mud.
4. Roll it into crushed mud and pour it out.
5. Pure milk is 180ml, I only used 150ml, and the milk is put according to your amount.
6. Put the mashed sweet potato into the pot, add the milk, cornstarch, and appropriate amount of sugar and stir.
7. Slowly boil the whole process.
8. Put the minced coconut in the fresh-keeping box for later use.
9. When it becomes sticky and thickened, turn off the heat.
10. Pour into the fresh-keeping box, after cooling, put it in the refrigerator and freeze for 2-3 hours.
11. Sprinkle desiccated coconut on the cutting board.
12. Take it out of the refrigerator and pour it on top of the coconut paste.
13. Then cut into small cubes and dip the minced coconut on all sides.
14. You can also use purple sweet potatoes.
