Purple sweet potato sago orange signature dessert(zi shu xi mi lu cheng zi zhao pai tian pin )

Purple sweet potato sago orange signature dessert

Introduction:

"Yesterday, I made purple potato rolls at home, but there were still some purple potato paste left. I thought it would be broken if I didn't need to drop it... I thought I would make purple potato Simi Lu today. When I went to the supermarket in the morning, I saw this kind of heart-shaped bowl selling Valentine's day, so I bought two. Because of the color of purple potato, my boyfriend always said that I used pigment... I'm speechless... Ha ha, my conscience guarantees that there is no pigment ~"

Production steps:

Step 1: cut the purple potato into pieces and steam it in the pot for about 10 minutes... I use the maximum heat

Step 2: in the process of steaming, cook the sago with boiling water, otherwise it will stick together. If I don't stop stirring with the spoon, it will be very soft after about 15 minutes... Take it out and rinse it with cold water until they won't stick together

Step 3: This is the cooked sago. Set aside

Step 4: put the steamed purple potatoes into the juicer and beat them into mud. This is the mud I made the purple potato roll the day before. In fact, half a purple potato is enough

Step 5: pour milk, a little water into the pot, add purple potato paste, that's the color... It's very similar to pigmented... Because purple potato paste is very colored. If you don't like this color, you can put purple potato into it directly, and the color will be lighter

Materials required:

Purple potato: half

Milk: moderate

White rock sugar: right amount

Precautions: 1. The purple sweet potato paste should be beaten for a long time, otherwise the color is uneven. 2. When cooking the sago, you must keep stirring, otherwise it will stick to the bottom of the pot

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Zi Shu Xi Mi Lu Cheng Zi Zhao Pai Tian Pin