Purple Sweet Potato Sago Pudding
1.
Take appropriate amount of agar and soak in cold water to soften
2.
Purple sweet potato is steamed, peeled and pressed into mashed potato
3.
Add water to the pot and bring to a boil, add sago and cook until there is no white heart
4.
Add the right amount of coconut milk and sugar to the purple potato mash and mix well. You can also add milk if you prefer a more milky flavor.
5.
Add appropriate amount of cold water to the pot, add the soaked agar and boil until it melts, then add the mashed potatoes and stir well
6.
After cooking, turn off the heat and let it cool for a while, pour it into various molds, and put it in the refrigerator for 2 hours.
7.
When filling the pudding bottle with purple potato pulp, remember to filter it with a filter. After a little precipitation, the pulp will be clearly separated. After refrigeration, the two layers have different tastes. The other molds can be filtered without filtering. It should be the purple potato itself. It has a higher starch content and can be cut into cold cakes for consumption
8.
Take the soaked agar, add water and boil it, turn off the heat, add coconut milk and cooked sago and stir well
9.
Let it dry and pour in the refrigerated purple potato pudding seeds
10.
The excess can be poured into other molds
11.
Purple potato pudding after cooling and demoulding
12.
Coconut milk sago pudding after demoulding
13.
Large pieces of cut and serving are a good cold dish~~~Purple sweet potato cold cake
14.
Originally decorated with biscuits, but it’s not pretty
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