1. Wash the red beans and pour them into the rice cooker. Add eight bowls of water to the outer pot. After cooking, drain the red bean soup, pour it into the pot and stir-fry until the water is almost dry. Pour maltose, sugar and oil into the pot and stir-fry until soft. Don't put them in the pot. The pot is still warm, and the red bean paste will dry.
2. Slice the purple potato, steam it in a discharge pot and let it cool. Rub glutinous rice flour in a basin. Knead three pieces of crushed medicine into a ball, put it in boiling water, float it up and pick it up. Put it in the original basin.
3. Knead into a smooth dough. Cut into pills. Flatten with the back of a knife or shovel, and then thin the edge with your fingers. Wrap the bean paste, put it in a steamer and brush the surface with a little oil. Steam on high fire 12~ 15 minutes. Dip in coconut powder after steaming.
4. The tuber is soft, slightly sticky, with high starch content and light taste. Sweet potato stems are blue-purple, and the vines are about 130cm long, which is a climbing vine. Leaves opposite, heart-shaped or obovate, light green, deep tubers, about 10 tubers per plant, round or long cylindrical tubers, reddish brown epidermis and long root hairs. It is leather, white, soft and rich in starch. It is easy to peel after cooking and tastes sweet and delicious.
Benefits:
Rich in dietary fiber, potassium, iron and vitamin B6, low in calories. Sweet potato and purple potato belong to the category of sweet potato. Sweet potato can be divided into many varieties, such as red heart, yellow heart, white heart and purple heart. They have little difference in nutritional value except for their slightly different colors and tastes. The biggest feature of sweet potato is that it contains rich and excellent dietary fiber, which is beneficial to gastrointestinal absorption.