1. Put 300 grams of sago into 2 measuring cups of water and 1/4 measuring cup of oil to soak for 2-4 hours.
2. Make purple sweet potato filling when making sago. Peel and steam the purple sweet potato, crush it with a fork. (I am 2 purple sweet potatoes.)
3. Put 2 teaspoons of powdered milk, 2 teaspoons of powdered sugar and 3 tablespoons of milk and mix well.
4. Divide the purple sweet potato into 25 g portions and knead them into balls. (I only divided 14 purple sweet potatoes, and the rest were made with custard filling.)
5. Knead the soaked sago into a ball.
6. Take 25 grams and rub into a circle and squeeze it with your hands. (The skin and filling are 1:1)
7. Put the purple sweet potato filling.
8. Wrap it and round it.
9. Put it in a small bowl. (I use a small bowl for making porridge cakes, the size is just right, you can also use egg tart molds.)
10. Put it in a pot of boiling water, steam on high heat for 20-25 minutes, turn off the heat and simmer for 10-15 minutes.
11. The skin becomes transparent. Brush with a layer of oil (extra oil) immediately after baking to prevent it from drying out.
12. The skin is very Q bomb
13. The outer skin of QQ, the soft filling.
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