Ingredients: 100g purple sweet potato puree

Accessories: 40g sweet potato powder, 30g corn starch, 30g sugar powder, 30g milk, appropriate amount of rock sugar

1. Purple Wash, peel and slice the potatoes, put them into a steamer and steam them for 15 minutes with the lid on.

2. After steaming, take it out and let it cool.

3. Put it in a food bag and roll it into puree with a rolling pin.

4. Prepare 30g of purple sweet potato puree, corn starch, sweet potato powder, powdered sugar, and milk.

5. Except for the milk, pour the flour and purple sweet potato puree into the basin.

6. Knead slowly and add milk little by little.

7. Knead into a smooth ball, cover with plastic wrap and leave for 10 minutes.

8. After waking up, take a small piece and put it in your hand, squeeze it firmly with your fingers, and then gently roll it into a ball.

9. After rubbing, put it into a container and set aside.

10. After the water boils, add the rice balls and shake them a few times to prevent them from sticking to the pan.

11. Prepare cold water and add some ice cubes to make the powder balls have a chewy texture.

12. When the rice balls surface, cook for another 2 minutes and press the rice balls with chopsticks. If they are elastic, they are ready.

13. Take out the cooked rice balls and put them into ice water to cool down.

14. Pour appropriate amount of milk and rock sugar into the pot and bring to a boil.

15. Put the rice balls into a bowl and pour in the boiled milk.