Purple Sweet Potato Coconut Roll
1.
Prepare the ingredients used.
2.
Peel and slice the purple sweet potato, steam it in the pot.
3.
Add condensed milk.
4.
Use a tool to press it into mud.
5.
Add sugar and milk to the container and mix well.
6.
Add salad oil and stir well.
7.
Pour in Xuemei Niang special powder and stir evenly.
8.
Steam in the pot for 15 minutes to cook and let cool.
9.
Sprinkle the surface of the Xuemei Niang Tuan with cooked glutinous rice flour to prevent sticking, and roll it out thin and large.
10.
Use a scraper to cut off the extra four sides and trim into a rectangle.
11.
Put the purple potato mash into the piping bag and squeeze it on one end of the skin.
12.
Roll up from one side and shape it to make it even.
13.
Cut the rolls with a sharp knife, and just coat the surface with a layer of minced coconut.
Tips:
1. When squeezing the mashed purple potato, you can squeeze a few more strips in one place and stack them up high, so that the rolls appear to be filled with more.
2. The knife must be sharp when cutting, so that the cut surface looks neat.
3. The surface can be brushed with a layer of water, so that a lot of coconut paste can be easily stained.