1. Slice purple sweet potato, sprinkle with 20 grams of caster sugar, put it in a steamer and steam for 15 minutes
2. Add 20 grams of coconut oil to the steamed purple sweet potato and press it into a puree (because sugar is added when steaming, the steamed purple sweet potato will be shiny and there will be no sugar grainy taste), stir well.
3. 150 grams of glutinous rice flour, add 20 grams of sugar, pour in 100 grams of water and slowly stir to form a paste, put it in a steamer and steam for 20 minutes on high heat
4. The steamed glutinous rice flour, put it on for about 15 minutes, wait for it to cool before using (otherwise it will be very sticky)
5. Sprinkle the coconut paste on the chopping board, add 10 grams of coconut oil to the cold glutinous rice ball and rub it into a dough
6. Roll the glutinous rice ball into a rectangle with a rolling pin, about half a centimeter thick. So that the glutinous rice ball is evenly covered with coconut paste on both sides
7. Spread the purple potato mash evenly
8. Roll it up slowly
9. Cut into pieces
10. Simple and delicious snacks are ready
11. Sprinkle a little coconut paste on the glutinous rice roll, OK
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