Purple Sweet Potato Milk and Crystal Gnocchi
1.
After the purple sweet potato is steamed, peeled and mashed, add milk, sugar, oil, stir well, and freeze for 30 minutes in the refrigerator
2.
Sweet potato starch (that is, cornstarch) add boiling water and make dough, cover with plastic wrap and wake up for 30 minutes
3.
The purple potato mash is taken out of the refrigerator and divided into small balls of about 10 grams
4.
Divide the dough into even surface agents, about 14 grams each, roll out, and pack in purple potato mash
5.
Push slowly with a tiger’s mouth like this, close your mouth and knead it round,
6.
Such a glutinous rice ball is ready
7.
After the water is boiled, add the glutinous rice balls, cook until the glutinous rice balls float, cook for another three minutes, turn off the heat for three minutes, remove from the pot, and sprinkle with dried osmanthus
Tips:
1. I forgot which official account has a post saying that sweet potato starch can be used, which will also be very transparent. But I don't think the effect is very good, so use tapioca flour to make it more transparent.
2. There is some corn flour under the wrapped glutinous rice balls, which is anti-stick
3. When making purple potato filling, add a little bit of milk, not too thin. My quantity is for reference, because the water content of purple sweet potato is also different.
4. If the milk is replaced with cream, the taste will be better. You can use milk powder and water without milk
