The old brown sugar boiled purple potato balls, sweet and soft glutinous, I liked this taste for the first time

Ingredient list: purple sweet potato, brown sugar, sesame seeds, glutinous rice flour

How to make it:

Step 1: Peel the purple potato, cut it into thin slices, boil water in a steamer and steam for 15 minutes

Step 2: Put the steamed purple potatoes into a basin, pound them into purple potato puree with a rolling pin, add 100 grams of glutinous rice flour, then stir them into a flocculent shape with chopsticks, knead them into a smooth dough, knead them and then knead them into purple potato balls the size of rice balls

Step 3: Pour an appropriate amount of water into the pot, pour in the purple potato balls when the water boils, boil until the water boils again, and add cold water immediately, so that you can cook it twice repeatedly, and take it out for later use after cooking

Step 4: Pour an appropriate amount of water into the pot again, put two pieces of old brown sugar, boil over low heat until the brown sugar melts, pour in purple potato balls after the brown sugar melts, slowly stir-fry until the soup is dry, and then sprinkle some black sesame seeds on the plate

Tips:

1. Be sure to add an appropriate amount of glutinous rice flour to the purple potato puree, which can not only make the meatballs more tender to eat, but also prevent the purple potato balls from boiling

2. In the process of boiling purple potato meatballs, add cold water twice to prevent the meatballs from being boiled in boiling water

3. Stir-fry slowly over low heat throughout the whole process to prevent sticking to the pan