Triple Blueberry Yam Puree

Name: Triple Blueberry Yam Puree
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Wild yam; 20g Blueberry jam; 10g Light cream; Some Blueberry juice; Some Frozen blueberry diced

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The wild yam in that pile of mountains reminds people of blueberry yam. But I don't want to steam the yam and cut into strips to dip into blueberry jam as usual. I have blueberry juice, frozen blueberry fruit pieces, and blueberry jam in my hand. I want to put them together to get a different blueberry yam~mud.
I haven't figured out how to do it for a while, but it doesn't prevent me from steaming the yam and rubbing it into mud. Soon I was brought into trouble by this wild yam. This yam was really not ordinary sticky waxy, it turned into sticky dough when it was rubbed, and it was so laborious. Later, a coarse mesh screen was changed to be the final completion.
and then? There seems to be some cream in the opened cream box. Add it to the yam together. A little more milky fragrance may also make the yam puree taste smoother. As a result, there is not much cream, and it will not have much effect on the taste, so let's add a little milky fragrance.
The blueberry jam is mixed in the yam puree to add color and sweetness. Soon I regretted that the pulp in the jam might clog the mouth of the flower and make it difficult to squeeze the flower. Sure enough, not only the pulp in the jam, but the sticky yam mud itself has less water, which makes squeezing the flowers particularly difficult. Soon after squeezing a piping bag, I no longer have any ideas about fancy patterns. Just squeeze a few concentric strips and forget it, just like that, it's hard enough, and you have to watch out for bursting the bag again. I finally got it done, pour blueberry juice along the wall, and sprinkle with blueberry berries, it looks like it's okay~
The blueberry juice was slowly absorbed by the yam mud, and afterwards, there was almost no liquid to be seen. . . "

Ingredients

Triple Blueberry Yam Puree

1. Ingredients: 200g wild yam, 20g blueberry jam, 10g light cream, appropriate amount of blueberry juice, appropriate amount of frozen blueberry fruit.

2. Scrub the sand on the surface of the yam and cut into two pieces.

3. Put it in a pot of boiling water and steam on high heat for about 15-20 minutes.

4. When the steamed rice can be pierced through with chopsticks, the yam will be fully cooked and turn off the heat.

5. When it is not hot, peel off the skin of the yam.

6. Put it in a mesh sieve and rub it.

7. Let the yam become fine mud through the mesh, and fall into the large bowl from the bottom of the mesh screen.

8. Take another container and pour whipped cream.

9. Add yam puree and blueberry jam.

10. Mix into yam mud of uniform color.

11. Put the mixed yam mud into the piping bag with the flower mouth, and squeeze out the yam sticks gathered in the center from the container.

12. Then pour the blueberry juice into the container around the yam puree, and finally sprinkle the frozen blueberry fruit on the surface to decorate.

Tips:
The whipped cream can be replaced with yogurt or milk, and increasing the amount can make the yam puree taste smoother and squeeze the flowers relatively easier.
Blueberry jam can be used with other jams or not.