condiments

250g purple sweet potato

Yam150g

Osmanthus fragrans 25g

condiments

milk

150g

coconut milk

100g

brown sugar

30 grams

refined sugar

20 grams

Fish film

2.5 tablets

Syrup juice

15g

Method for making yam purple sweet potato in Osmanthus Jelly

1.

Wash the purple potato and yam and steam them in the drawer.

2.

Put the cooked purple sweet potato into a food bag while it is hot, grind it into mud with a rolling pin and sieve it.

3.

Add brown sugar and mix well.

4.

Yam is warm and fashionable in food bags, ground into mud with a rolling pin and sieved.

5.

Add sugar and stir well.

6.

Add 150g milk to the milk pot and bring to a boil.

7.

Add 1.5 pieces of fish film and stir gently.

8.

Until it is completely dissolved.

9.

Pour in the purple potato and stir well.

10.

Pour the purple potato paste into the mold and solidify naturally.

1 1.

Cook 100g coconut milk and 1 sliced fish film in the same way until they are completely melted.

12.

Pour it into the yam mud

13.

Stir evenly

14.

Pour the purple potato paste into the top of the mold and solidify naturally.

15.

Take out the solidified body

16.

Cutting and electroplating

17.

Mix sweet-scented osmanthus sugar with sugar ginger juice and sprinkle on it.

18.

Cut up the fruit in season and sprinkle it on it, OK! Dinner is ready!

Cooking tips

1, purple sweet potato yam paste must be sieved to be fine. ?

2. If it is too sticky when sieving, you can add less milk.