Sago and purple sweet potato crystal ball
Ingredients
150 grams of sago; 1 purple sweet potato; appropriate amount of condensed milk; appropriate amount of red bean filling; appropriate amount of glutinous rice flour
Method
First wash the purple sweet potatoes, peel them, cut them into medium-thick slices, steam them in a steamer for about 15 minutes; prepare a bowl of hot water at the same time. Soak the sago for about 20 minutes. Remember to stir to prevent sticking. The sago will be very sticky after soaking in water. You can add more water~
After the purple sweet potato is steamed, put it into a bowl while it is hot and press it quickly. Make it into a puree, and squeeze in the condensed milk at the same time. You can control the sweetness by yourself, you can taste it~ Then pour in the glutinous rice flour several times until it can be kneaded into a smooth dough
After the sago is soaked, Pour off the water and strain out the excess water with a strainer and set aside.
Knead the dough into long strips, cut into small sections, and knead into small balls
Those who like to eat red beans can add red bean fillings. I put red bean honey beans. The red bean filling can make the taste softer, glutinous and sweet. Fragrant~ Press the purple sweet potato balls into small cakes, wrap the sweet beans in them, then roll them into a round shape and put them on the board for later use
I used 3 purple sweet potatoes to make about 20 purple sweet potato sago balls, once If you can't steam it, you can steam it three times separately, so you can wrap some purple potato dumplings evenly with sago first. The key point: be patient ~ press the sago with your hands to fit it on the purple potato dumplings. The sago is sticky, so I made it First hand, this step is time-consuming. Is there any good way to add it in the future?
Some of the prepared dumplings can be evenly spaced on the plate, leaving enough space between each other, otherwise they will not be steamed properly. If they stick together, you can steam the pot first. After 25-30 minutes, open the lid and see that the white heart of the sago is gone. Then turn off the heat and continue to simmer for a while