Purple Sweet Potato Hawthorn Yokan
1.
Cut the hawthorn in half, remove the stems, remove the seeds and wash, and pour it into the pot;
2.
Pour the granulated sugar into the hawthorn, mix well, wrap in plastic wrap and put it in the refrigerator for 3 hours;
3.
Pour the rock sugar into the chilled hawthorn, and pour in a bowl of water (just over the hawthorn), bring to a boil on high heat, change to low heat and cook with constant stirring (avoid mashing the bottom of the pot);
4.
Soak the dry agar in cold water to soften;
5.
When the hawthorn is cooked badly, pour the soaked agar and drain the water into the pot, continue to heat, and stir constantly;
6.
Turn off the heat until it is thick and thick; (the whole process will take about 1 hour);
7.
The mold is wrapped with tin foil, and the inner wall of the mold is brushed with a layer of oil. Pour the cooked step 6 into it and scrape it with a scraper. Leave it at room temperature for 1 hour until it solidifies. (Be careful not to put it in the refrigerator here)
8.
Steam the purple sweet potato, peeled and sieved;
9.
Soak the dry agar in cold water to soften;
10.
Pour clear water into the pot and boil, add the soaked agar to drain the water, cook on low heat until the agar is completely melted;
11.
Add the sieved purple potato mash, cook on low heat, stirring constantly;
12.
Add lemon juice and mix well;
13.
Add the granulated sugar, continue to cook on low heat until the granulated sugar melts, turn off the heat;
14.
Allow it to cool slightly, pour it on the solidified Hawthorn Yokan. After it is completely cooled, put it in the refrigerator for 1 hour until it is completely solidified. Cut into small pieces.
