For the outermost layer of sago, in addition to the usual cooking to make milk tea ingredients, you can also wrap a layer and cook like me, which is also a novel and delicious method. As long as there is a secret recipe, all the food in it can be changed at will, such as sweet potato for wax gourd, glutinous rice for rice noodles and sago for black rice. The more convenient it is, the better. As a dessert snack of summer time bomb, it not only needs less sugar, but also is rich in dietary fiber. The baby and I have already tasted it for you. It is definitely not a dark dish, but a "refreshing" dish. Do it with peace of mind!
Purple crystal potato balls Purple potato and sweet potato are peeled and cut into small pieces. The ingredients here can also be replaced with melon, potato and sweet potato. Put the purple potato pieces and sweet potato pieces together in a wok and steam for about 15 minutes until cooked. Pour sago into a bowl, then add cooking oil and 10g cold water, stir well, and let stand for15min. * This step allows sago to fully absorb nutrients and is very easy to ripen. Sago dew can be bought in shopping malls, divided into big sago and small sago. I suggest you buy sago to make it easier for your baby to bite and swallow. * If you don't want to use sago, you can change it to black rice or don't use it. After cooking, it is wrapped in a layer of shredded coconut or baby milk powder, which is also delicious. After the potato pieces are cooked, take them out, add 5 grams of salt to the sweet potato pieces, and mash 25 grams of sticky rice noodles. * Because sweet potato has more water than purple sweet potato, it needs more sticky rice flour to make it symmetrical. * If a baby in a small month wants to eat here, just use rice flour, tapioca starch and lotus root powder instead of sticky rice flour. Wheat flour can also be shaped, and the taste will be slightly worse.
Add 5g of salt and15g of sticky rice flour to the purple sweet potato block, and mash evenly until there is no powder. * Novice Xiaobai is afraid of not grasping the situation well, so it is more practical to mash purple and sweet potatoes first, then add sticky rice flour and sugar and mix them evenly. Put a proper amount of mashed potatoes in the palm of your hand and knead them into small balls. Rinse the soaked sago with clear water, make potato ball noodles, and evenly wrap a layer of sago. Put all the crystal potato balls into a plate, then steam them in a wok for about 20 minutes. Until the sago is completely transparent on the surface, it can be taken off when it is cooked. The round potato balls are ready. The inside is full of bright colors and dietary fiber, and the outside is as transparent and shiny as amethyst. How can anyone not like it?