Name: Purple Sweet Potato Xue Mei Niang
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Cassava flour; 110g Glutinous rice flour; 20 wheat starch; 15g milk powder; 20g butter; 200g water; 70g Powdered sugar; 100g Cooked glutinous rice flour; 100ml milk; 2 Purple Sweet Potato; 2 Mango

Purple Sweet Potato Xue Mei Niang

by Meimeijia's Kitchen

4.6 (1)

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You can also eat 3 for weight loss! Miss Sister’s favorite low-fat heat-relieving dessert is more greedy than Xue Mei Niang!

Weight loss is a lifelong thing for women, especially when it comes to autumn, as the weather gets cooler, the more beautiful the young lady is more strict with herself. All three meals a day are cat food. What should I do if I am hungry? ? The little sister in our office always spends a lot of money to buy some "low-calorie and low-fat" snacks, saying that they can relieve gluttons and not grow meat, but these inconspicuous snacks are dozens of packs at every turn. I will wait for them. Need to support the family, how can this wage be tossing!

"Low-calorie and low-fat" sounds very western, but in fact, it’s super easy to make it at home by yourself. More importantly, make it at home with zero additives and super healthy. Today Meimei will bring you a meal that is especially suitable for the summer weight loss period. Small desserts, soft and sweet, cool and relieve the heat, every time I eat them, I can really kill 4 in one go!
This dessert is Xue Mei Niang, and it is the favorite of young ladies who love desserts!

Xue Mei Niang originated from Japan and was originally named "Dafu", which is one of the authentic Japanese snacks. QQ's Xue Mei Niang ice skin, creamy and smooth ice cream texture, plus refreshing pulp, are full of beauty and taste!

Xue Mei Niang is white and soft, and the first bite is a very smooth ice skin. The inside is creamy and pleasant whipped cream, wrapped in delicious fruit pieces, sweet and sour, with a rich taste. "Xue Mei Niang" tastes better after being refrigerated, and it has a faint sweetness and coolness in the softness, which is endless aftertaste. It is a good product for summer heat relief.
But the traditional Xue Mei Niang is high in sugar and fat, a typical "calorie bomb"! So many girls who love beauty love it and are afraid of it!

Meimei is also a super lover of desserts. In order to keep in shape, but also want to take into account the taste, so she often makes some transformations of these Internet celebrity desserts to make them healthier and more nutritious. Today's purple sweet potato Xuemei Niang, It is one of Meimei’s favorite desserts, soft and glutinous, refreshing and delicate, and the heat will disappear in one bite! The sweet glutinous purple sweet potato and the juicy mango are perfectly matched. They are both good-looking and delicious. They are definitely the favorite of face value control people!

The method is also simple, if you like it, please try to collect it!

Purple Sweet Potato Xue Mei Niang

1. Wash the pot well, do not put any oil, first dry the pot on a low fire, pour the glutinous rice flour, slowly fry on low fire, and fry until the glutinous rice flour is slightly yellow and fragrant. The finished product is beautiful! When frying, be sure to low heat and keep stirring, otherwise it will easily become mushy! It can also be baked in a microwave or oven. Cooked glutinous rice flour is also called cake flour. It can be stored for a long time and has many uses. You can make more of it for later use.

Purple Sweet Potato Xue Mei Niang recipe

2. Mix all the ingredients except butter in the main ingredient.

3. After the water is added, mix well with chopsticks and sift it.

4. Find a bowl with a slightly flat bottom, pour the sifted liquid into it, and steam it for about 20 minutes.

5. After steaming the back end, pay attention to moisturizing, and put it until it is not hot, but when it is still warm, knead the butter block into the dough, melt the butter by the residual temperature of the dough, and the dough will not be kneaded when it is too cold. You may feel a little oily at first, don't worry, you can rub it in with more rubbing.

6. After kneading, wrap it with cooked flour and put it in the refrigerator for about an hour. Be sure to refrigerate it before use. If you are not in a hurry, you can put it for a few more hours. Prepare the dough today and roll out the cream and fruit the next day. , Because the longer the refrigeration time, the less sticky it is!

7. After the purple sweet potato is steamed, mash it with a rolling pin, add milk and pound it until it is fine and non-grainy. You can also put it in a fresh-keeping bag and roll it with a rolling pin until it is fine. The finer the better.

8. Roll the cooled dough into long strips and cut them into the same size.

9. Sprinkle the cooked glutinous rice flour on the chopping board and roll the dough into round pieces. The round pieces are slightly even and not too thin.

10. Take a semicircular container.

11. Hold up the dough and gently put it into the container.

12. Dig a spoonful of purple potato mash and place it in the middle of the dough, and put a few mango cubes.

13. Put another layer of purple potato filling on top.

14. Pick up the edge of the dough, pinch the mouth of Xue Mei Niang tightly, put the finished Xue Mei Niang upside down into the paper tray, gently put it in the plastic box, cover it, and put it in the refrigerator to eat. . Cool thirst quenching is the most delicious.

Tips:
I have reduced the amount of butter to the minimum. Although it is to lose weight, the proper amount of fat is also needed by the body. If there is no butter, you can use colorless and odorless peanut oil or other vegetable oils instead.
The purple potato filling should not be too thin, it is easy to reveal the filling when it is too thin, and the water absorption of purple potato is different, so the amount of milk should be added as appropriate, not all at once.
Purple sweet potato is easy to spoil, this purple sweet potato Xuemei Niang should be consumed within two days at most.