1. Wash and steam the purple potatoes, let them cool down, peel them, put them in a plastic bag and press them with a rolling pin into a puree; add the right amount of condensed milk and adjust it to the right degree of softness (i.e., it is not easy to crack when you wrap it in the stuffing)

2. Toast white sesame seeds in the oven at 150 degrees Celsius and reserve them for use; divide the purple potato puree into equal parts and roll them into small balls; divide the stuffing into small parts that are slightly smaller than the puree; take one ball, press it into a cake, and then roll it into a small ball.

Tips

Actually, I still made it a bit rough this time, and only used two fillings, red bean paste and green bean paste, because they were all readily available. You can even add raisins, cranberries, walnuts, etc. to the bean paste filling to further increase the texture level, or even wrap some cheese filling into it, and microwave it when you eat it, imagine how delicious it will be!