Purple potato sago crystal cake practice:

1, 150g sago, 12g sugar, 160g of warm water, let stand for 30 minutes and mix well to knead into a ball.

2, steamed purple potatoes with 12g sugar or condensed milk pressed into puree and spare.

3. Divide the sago dough into 30g pieces and 20g pieces of purple potatoes.

4, sago pressed and wrapped into the purple potato filling, molded and pressed into shape on the pot to steam for 30 minutes, and then turn off the heat and simmer for 10 minutes.

Sago cake:

1, 250g of sago, 80g of dried cranberries, cinnamon sauce, sago, washed with cold water, slightly dry.

2, prepare a glass bowl, any bowl can be, lay a layer of sago, a layer of dried cranberries, then a layer of sago, then a layer of dried cranberries and finally a layer of sago, cranberries can be replaced by any dried fruit, such as dried blueberries, honey red beans and so on.

3, pour about 50~60 grams of water, open the pot and steam for 30 minutes.

4, cooled, demolding knife coated with a little oil, peeled off the mold, the surface of the slight coating of oil, wrapped in plastic wrap, refrigerator for 2-4 hours, eat when you can put sugar, or cinnamon sauce, are great, do not like the sweet, eat directly taste is also very good.

Western rice dew purple potato balls:

1, purple potatoes clean, steamed and crushed.

2, sago dew with sugar, and then pour a moderate amount of warm boiled water (can wet all the sago dew can be), five minutes or so will be crushed sago dew, if it's too dry, you can add a moderate amount of water.

3, the crushed purple potatoes into a small ball.

4: Dredge the crushed sago paste on the outside of the balls (a thin layer will do).

5, steam on the pot, the outside of the picture - like crystal clear can be out of the pot to eat, Q Q Q Q, taste great.

Sago Dew Jelly:

1, 4 strawberries, 4 slices of gillette, yogurt 50g, powdered milk 35g, 165g of lukewarm water (200g of pure milk can be used instead of), 26g of granulated sugar, 15g of sago.

2, gillette soaked in ice water ahead of time, powdered milk warm water into milk, strawberries, cut into small and add 20g of milk, with the Juice Cup into the strawberry juice! The strawberry juice, sieve out the delicate strawberry juice with yogurt and mix well.

3, sago into the light food machine pot to cook until the remaining small white core, turn off the heat and cover the lid to simmer until transparent, and then rinse with cold water to cool down and control the water, poured into the mold standby.

4, add sugar and soaked custard slices to the milk, stirring while cooking until melted, pour into the strawberry yogurt and mix well, pour into the molds, and send it to the refrigerator to freeze and solidify.