Milky Purple Sweet Potato Xiaofang

Milky Purple Sweet Potato Xiaofang

1. Purple sweet potato peeled and sliced, steamed in a pot, about 20 minutes

2. After being steamed, rolled into a puree for later use

3. Add 50 grams of milk to the cornstarch and stir well for later use

4. Pour the remaining milk into the purple potato mash, mix well

5. Pour into a blender and whipped into milk purple potato paste

6. Transfer to a small pot, add sugar, and stir while boiling

7. Add milk starch water and continue to cook, stirring constantly while boiling

8. Cook until half set and add yogurt

9. Quickly stir and turn off the heat immediately

10. Prepare the container and spread coconut paste on the bottom of the bowl

11. Pour the prepared purple potato mash into a bowl, smooth it out, and refrigerate for 2 hours

12. Take out the undercut and demould, cut into pieces

13. Just wrap a layer of coconut paste

Tips:

Low heat throughout the process