The delicious method of purple potatoes is crispy on the outside and elastic on the inside, nutritious and delicious, delicious and stomach-nourishing, and it is particularly fragrant

Today, I used purple potatoes to make purple potato mochi for my family, which is crispy on the outside and elastic on the inside, and the more you eat, the more fragrant it is.

Here's how I made it:

1. Peel and slice the purple sweet potato, steam it in a pot and mash it into a puree.

2. Pour the purple sweet potato puree into a large bowl, add 30 grams of sugar, a spoonful of black sesame seeds, a spoonful of white sesame seeds, beat in two eggs, stir well,

3. Add tapioca starch in small quantities several times and knead it into a slightly softer dough.

4. Take an appropriate amount and knead it into a ball, and then arrange it into a small square. Or tidy up into your favorite shape.

5. Put all the dishes into a baking tray when they are ready.

6. Top 160 degrees, bottom 150 degrees, bake for 30 minutes.

Purple potatoes in winter are eaten like this, nutritious and delicious, no matter how you eat them, it is not enough.

Crispy on the outside and bounced on the inside, the more you eat, the more fragrant it is, my family and friends of all ages like to eat it, and friends who like it can try it!