3 purple potatoes, 1 carton of milk, plus 3 common ingredients, make a high-value dessert, very delicious

 The little dessert shared today is not only very good-looking, but also tastes amazing!  Soft and glutinous, sweet and milky, it's too enjoyable to eat one in one bite.                                                                                          

 

 

Desiccated coconut purple potato milk cube

Ingredients: 150g purple sweet potato, 200ml milk, 35g starch, 30g sugar, 15g grated coconut

Production process:

1. First of all, we need to prepare all the ingredients needed to make this [Desiccated Coconut Purple Potato Milk Cube]: prepare 3 small purple potatoes, 200ml of milk, and weigh 35g of starch, 30g of white sugar and 15g of desiccated coconut with a kitchen scale. Peel and wash the purple potatoes first, then put them on the cutting board and cut them into thin slices with a knife, put them on a plate and put them on the cage drawer to steam them until they are pierced with chopsticks.

 

2. Take out the steamed purple sweet potato and put it into a bowl, crush it into purple sweet potato puree with a spoon, add milk, starch and white sugar to the bowl, and stir until the starch has no dry powder and the white sugar is completely melted.

 

3. Pour the evenly stirred liquid into the small milk pot, stir while boiling over low heat, and keep stirring with a high-temperature silicone spatula, otherwise this purple potato puree is easy to paste the pot. After constant stirring, the original flowing liquid becomes thicker and thicker, and finally stirs until it becomes a paste, and then you can turn off the heat when it has fluidity.

 

4. Take a crisper box, spread a layer of plastic wrap on it, use a spatula to put the cooled purple potato paste into the crisper box, and gently shake the crisper a few times to make the surface smoother. Then wrap the purple potato paste completely with plastic wrap, turn it over and put it back in the crisper box, so that both sides will be relatively flat. Cover and refrigerate for 2-3 hours.

 

5. Take out the refrigerated purple sweet potato milk cubes, put them on the cutting board, and cut them into small cubes with a knife. Place in the box with the desiccated coconut and roll it in a circular circle so that a layer of desiccated coconut sticks to all six sides. Then you can directly put it on the plate, and the soft and glutinous, sweet, and milky coconut purple potato milk cube is ready.

 

Cooking Tips:

1. There are many types of starch, and the corn starch, potato starch and sweet potato starch used for thickening at home can all be used to make milk cubes.

2. White sugar is easier to melt than granulated sugar, and if there is no white sugar at home, it can also be replaced with granulated sugar. The amount of sugar can be adjusted according to your taste, if you like sweetness, you can also add a little more, if you don't like to eat too sweet, you can also put less sugar.

3. If you have coconut milk at home, you can also replace the milk with the same amount of coconut milk, which will taste better. If you don't have desiccated coconut, you can also use cocoa powder and matcha powder instead.

4. Note that it is put in the refrigerator for refrigeration and not frozen.