Crystal Clear, Soft and Soft "sago Purple Sweet Potato Ball"
1.
Wash and peel the purple sweet potato, then cut into thin slices and steam it in a pot, steaming for about 15 minutes;
2.
Take a bowl and put two spoons of sugar;
3.
Add boiling water to melt the sugar water, then let it cool for later use;
4.
Put sago in the bowl, pour in the cold sugar water, cover the sago;
5.
Let the steamed purple sweet potato cool, and then use a tool to press it into a puree. The purple sweet potato itself has a sweet taste and no need to add sugar. If the purple sweet potato is too dry, you can add a little milk to mix it;
6.
Knead the mashed purple potato into small balls of uniform size;
7.
The kneaded purple sweet potato balls are wrapped with a layer of soaked sago, not too thick;
8.
Wrap everything and steam in the pot for 30 minutes;
9.
If you like to eat sweeter, you can add some sweet-scented osmanthus honey after serving;
10.
It tastes better when you let it cool;
11.
Crystal clear, soft and waxy in the mouth.
Tips:
1. The purple sweet potatoes that I bought are different, some of them are dry and out of water when steamed;
2. Control the amount of water when soaking sago, if it is too dry, it will wrap too thick, and it will not be formed when it is too thin;
3. Don't wrap the sago too thick;
4. If you do more steaming in a two-tiered pot, water can easily enter the basin in the bottom layer, so just pour it out.
