1. Wash the purple sweet potato and yam and steam it on a tray
2. Warm the cooked purple sweet potato in the food bag, use a rolling pin to crush it into a puree, and sieve
3. Add brown sugar and mix well
4. Warm the yam in the food bag, use a rolling pin to crush it into puree, and sieve
5. Add sugar and mix well
6. Add 150g of milk to the milk pot and boil
7. Add 1.5 slices of fish film and stir gently
8. Until completely melted
9. Pour into the purple sweet potato and mix well
10. Pour the mashed purple potato into the mold and set it naturally
11. In the same way, boil 100g coconut milk and add 1 slice of fish film until completely melted
12. Pour into the yam mud
13. Stir well
14. Pour into the top of the purple potato mash mold and set it naturally
15. Take out the solidified body
16. Cut into pieces
17. Sweet-scented osmanthus sugar and sweetened ginger juice and sprinkle on top
18. Chopped seasonal fruits and sprinkle on top, OK! It's ready for dinner!
Tips:1. The purple potato and yam puree must be sieved to be delicate.
2. If it is too viscous when sieving, add less milk.
