1. Cut the purple sweet potato into small pieces and steam it, add butter and sugar, and use a spoon to turn into a puree. (Can the purple sweet potato be steamed whole? Oh~ of course, but it is easy to cook when cut into small pieces. In response to the traditional virtue of diligence and thrift, this can save Gas *^_^*)
2. The glutinous rice flour is heated with 90-95 grams of water for the first time, and stir while pouring to form a uniform flocculent
3. The glutinous rice flour is heated with 100-105 grams of water for the second time, and stir while pouring to form a uniform flocculent
4. Combine the two parts separately into a smooth dough. If sticky, add a little glutinous rice flour and knead until smooth
5. Knead the two pieces of dough into strips separately
6. Twist it like a twist, fold it in half and rub it smoothly
7. Cut into small squeezes of 10 grams
8. Rub round and press flat, put in 5-7 grams of mashed purple sweet potatoes, wrap them all together, don’t miss the stuffing
9. Boil the water, add glutinous rice balls, rock sugar (white sugar, brown sugar, what kind of sugar you like)
10. The glutinous rice balls float and cook for more than half a minute
