Practice one:
1, coconut sugar chopped, spare.
2, vanilla leaves stirred with water, filtered and squeezed out vanilla juice, spare.
3, white shredded coconut with salt and steam on high heat for about 8 minutes, standby.
4, sweet potatoes cut into small pieces, steam over high heat, and consolidate while hot.
5. Add glutinous rice flour and tapioca flour to the mashed sweet potato, then slowly pour in the filtered banana juice and roll it into a smooth dough.
6, hand dipped in a little water, the dough into a small ball, rolled round and flattened, and then thumbs into the center of the pressure into a shallow convex pit, wrapped in the appropriate amount of coconut sugar and rolled well.
7. Heat a pot of water, put the balls into it and cook until the balls float up, then roll them in shredded coconut and enjoy.
Practice 2:
1, the groundnut peeled and cut into long strips.
2. Melt the malt in a saucepan, then add the sugar and lemon juice, then add the groundnuts and cook over low heat for 5 minutes, then remove from the heat and allow to cool.
3. Turn on the stove again and let the sugar water boil for 3-5 minutes, then turn off the stove and let it cool. (At this point, you can use chopsticks to check if the groundnuts are cooked through, and repeat step 3 if they are not cooked through.
4. Then, soak the groundnuts in the sugar water for one night without covering the pot so that the surface of the groundnuts can be crusted and wrinkled, and then enjoy the Q and fragrant honey groundnuts the next day.
Practice three:
1, the purple potatoes, sweet potatoes, taro steamed.
2, then add 150 grams of sweet potato flour and a small amount of cornstarch and powdered sugar to each and knead into a ball.
3, and then poke into strips, cut into pieces (purple potatoes and taro is drier, kneaded into a ball to add water))
4, into the already boiled ginger longan sugar water rolled until the powder round floating, add rock sugar can be eaten.