【jasmine Coconut Fragrant Purple Sweet Potato Soup】

【jasmine Coconut Fragrant Purple Sweet Potato Soup】

1. Prepare all materials;

2. Wash the purple sweet potato, remove the old parts from the head and tail, and cut into pieces;

3. Steam on the pot until it can be easily inserted with chopsticks;

4. Peel off the skin and put the purple potato mash into the mixing bucket of the mixer;

5. Add water;

6. Whipped into puree, choose whether to sieve according to your preference;

7. Add a small amount of water to the remaining purple potato puree in the mixing bucket, shake it evenly, and pour it into the pot as well;

8. Soak the agar in advance (both should be soaked in advance, separate is best);

9. Drain the soaked agar and set aside;

10. Take about 350g of purple sweet potato mash, pour it into the pot together with the granulated sugar 1, add milk 1, and after stirring, add the drained agar;

11. Heat on a low fire, stirring while heating, until agar 1 is completely melted and the liquid in the pot is boiling;

12. Pour the boiled purple potato paste into a container, put it in a warm place, and set aside;

13. Pour coconut milk and milk 2 into the pot, add fine sugar 2 and heat the same on low heat, and stir while heating;

14. Add the soaked agar 2 and use the same method as the purple sweet potato paste to make coconut milk milk paste, and put an appropriate amount into the piping bag;

15. Squeeze some coconut milk paste on the purple potato paste made just now;

16. Use chopsticks to mark a figure of eight or circle, then let cool at room temperature;

17. Let the yokan cool until it is completely set, then buckle upside down on the plate;

18. Use a knife to cut away the irregular parts around, and then cut into small pieces, I cut 8 pieces;

19. Dry the jasmine, soak it in cold water, soak until the flowers bloom and the fragrance blooms;

20. Remove the jasmine flowers, drain the water, and set aside;

21. After the chopped yokan is put on the plate, squeeze the remaining coconut milk paste on the top, put jasmine flowers on it, and you can eat it.

Tips:

1. The agar must be soaked in advance, until the volume is enlarged and crystal clear;

2. After the agar is added to the pot, it must be boiled until the agar is completely melted;

3. Heat on a small fire throughout to avoid sticking the bottom or sticking the pot;

4. Adjust the amount of sugar according to your preference. The amount I use here is slightly sweet and will not steal the fragrance of purple sweet potato and coconut milk;

5. The inner wall of the container can be smeared with some water first, so that it will be easier to demould later;

6. Snacks made from agar do not need to be refrigerated and can be solidified at room temperature. Therefore, if you want to add coconut milk marble texture, after the purple potato paste is made, it should be placed in a warm place to prevent it from solidifying;

7. Eat the prepared yokan as soon as possible. If you can’t finish it, you can seal it and store it in the refrigerator. It will be consumed within 2 days;

8. In the final cut, cut the block with a grained knife, and a beautiful pattern will appear on the cut surface.