Purple Sweet Potato Milk Pudding
1.
The ingredients are ready. If you don’t have purple potato powder, you can steam it with purple potato powder, but it’s much more convenient to use purple potato powder.
2.
Cut the pudding slices into pieces and soak in warm water to soften them.
3.
Pour the milk into a large bowl and pour the purple sweet potato powder.
4.
Stir thoroughly with chopsticks, stir and melt the purple potato powder as much as possible.
5.
The well-mixed milk is filtered, and the purple sweet potato powder particles that are not completely melted are slightly crushed with a spoon to fully melt.
6.
Brush the container with a thin layer of oil for better release.
7.
Add a few tablespoons of purple sweet potato milk to the softened gelatin flakes and mix well.
8.
Pour it back into the remaining milk purple sweet potato and mix well.
9.
Sift the milk and purple sweet potato liquid into the box, close the lid, and freeze in the refrigerator for 3 to 4 hours to solidify.
10.
After solidification, slices are ready to eat.
Tips:
Gelatine powder can be used instead of gelatine flakes. Gelatine should be soaked in warm water, and then mixed with purple sweet potato milk.