Milky Purple Sweet Potato Xiaofang
by Gourmet Princess Hideri
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The purple sweet potato is peeled and sliced and steamed.
2. After being steamed, take it out and crush it into puree.
3. Add 50 grams of milk to the cornstarch and mix well.
4. Add the remaining milk to the purple potato puree and stir well.
5. Pour the purple sweet potato milk into the food processor and beat into a purple sweet potato paste.
6. Pour the purple potato paste into a small pot, add sugar, and cook while stirring.
7. Pour in the milk starch, heat and simmer while stirring.
8. The purple potato paste becomes thick and pour into the yogurt.
9. Stir well immediately and turn off the heat.
10. Spread a layer of minced coconut on the bottom of the bowl.
11. Pour in the purple potato paste, smooth it, and refrigerate for 2 hours.
12. Take out the undercut and demould and cut into pieces.
13. Just wrap a layer of coconut paste.
Tips:Low heat throughout the process
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