1.Purple Sweet Potato Oat Bran Bowl
Ingredients
100g purple sweet potatoes
40g oat bran
200ml milk
Half a banana
A moderate amount of nuts
A moderate amount of blueberries
Directions:
Step 1. Peel and steam the purple potato.
Step 2. Blend potato and milk into a milkshake.
Step 3. Add oat bran on top of the milkshake, put it into microwave oven. Next, microwave the milkshake in high heat for about 2 minutes. Once is done, take it out of the oven and mix well.
Step 4. Cut the banana into thin slices and place it on top of the milkshake with nuts and mixed beans, or decorate with blueberries and mint leaves.
2.Purple Sweet Potato Glutinous Rice Cake
Ingredients
2 purple Sweet Potatoes
130g glutinous rice flour
25g powdered sugar
20g oil
75g water
Moderate amount of minced coconut
Moderate amount of condensed milk
Directions
Step 1. Steamed purple sweet potato
Step 2. Peel the purple potato and place it in a bowl. Then, add condensed milk and mash it
Step 3. Mix the glutinous rice together with water and powdered sugar to make dough. Then, pour the oil into the mix and knead it well.
Step 4. Wrap the mashed purple potato in the glutinous rice flour dough, and shape it into a round ball and flatten them with your palm
Step 5. Put the rice cakes on a tray and into a steamer. Steam them in high heat for about 10 minutes
Step 6. Once they are done, roll them in a bowl of minced coconut while they are still hot so they rae covered in a layer of coconut. Your dish is ready to be served.
3.Purple Sweet Potato Mochi
Ingredients
Mochi Skin
100g glutinous rice flour
10g corn starch
40g fine sugar
20g butter
160g milk
8g purple sweet potato flour (optional)
Purple Sweet Potato inserts:
100g purple sweet potato puree, 40g milk, 20g condensed milk
Whipped Cream Filling
200g light cream, 25g fine sugar
Directions:
Step 1. Wash the purple sweet potato, peel and cut them into small pieces. Then, put the purple sweet potato in a steamer to steam.
Step 2. Once it is done, add condensed milk on steamed purple potato, and use a fork to press the potato into mashed potato and set them aside for later use.
Step 3. Stir a batter glutinous rice flour, corn starch, milk and fine sugar evenly in a bowl. Once it has been stirred evenly, sieve it to get an even finer batter.
Step 4. Pour the batter into a large plate and cover with a layer of plastic wrap. Next, using a toothpick to make a few small holes in the wrap. After that, put it in a steamer and steam it for about 15-20 minutes until it is cooked.
Step 5. Prepare another 15 grams of flour, pour it into a pan and fry until it is become fragrant.
Step 6. Take out the steamed dough and add butter into it while it is still hot. Then, knead until the butter is completely absorbed by the glutinous rice flour dough.
Step 7. After that, add 4 grams of purple potato powder, knead it well, wrap with a plastic wrap and put it in the refrigerator to cool for about 1 hour.
Step 8. Add condensed milk with fine sugar and mix it well. Then, set it aside for later use.
Step 9. Take out the dough from the refrigerator, sprinkle an appropriate amount of steamed glutinous rice flour batter, and divide the dough into 10 equal portions to make Mochi skin.
Step 10. Then roll out a piece of Mochi skin, spread it in a small bowl, spread an even layer of whipped cream inside, put in a 20 grams of mashed potatoes in a ball shape in the mochi skin (from step 2), and top with a layer of condensed milk. Finally, you can close the opening with the mocha skin.
4.Purple Sweet Potato Towel Roll
Ingredients:
Purple Potato Skin:
4 eggs, 480g milk, 160g low-gluten flour, 60g caster sugar, 16g purple sweet potato flour, 100g warm water, 40g butter
Fillings:
200g purple potato (mashed), 60g milk, 40g condensed milk, 400g light cream, 30g fine sugar
Directions:
Ingredients
100g purple sweet potatoes
40g oat bran
200ml milk
Half a banana
A moderate amount of nuts
A moderate amount of blueberries
Directions:
Step 1. Wash the purple potatoes, peel them and cut them into pieces. Then, put them into a steamer and steam them.
Step 2. Once done, add some milk and condensed milk in with the purple potatoes. Then, mashed them with a fork. Once you’re done, set them aside.
Step 3. In a separate bowl, mix warm water and purple sweet potato powder together, then stir well.
Step 4. In another bowl, make a mixture with eggs, milk, fine sugar, low-gluten flour and melted butter. Mix them evenly then sieve to get a fine batter.
Step 5. Pour the warm purple potato water into the batter and stir evenly.
Step 6. Preheat a non-stick pan with a layer of butter. Next, take a spoonful of the batter and pour it into the non-stick pan. and cook it over a low heat until bubbles starts to form on the surface. After it is cooked, take it out and let it cool for later use. Fry another spoonful of batter until you used up all the batter.
Step 7. Add whipped cream and fine sugar to the batter until clear layer appear. Then, use a plastic wrap to shape the purple potato mash into a long strip.
Step 8. After making the long strip, fold the 3 purple potato cake skin and spread the light cream evenly. Place the purple potato mash between the two layers and fold the two sides of the cake crust inwardly and slowly roll up the crust. The dish is now complete and is ready to be served.
5.Purple Sweet Potato Meatballs
Ingredients:
200g tapioca flour
Purple sweet potato
Sugar
Condensed Milk
Directions :
Step 1. To make the dough, pour the tapioca flour into 150ml of boiling water and stir well.
Step 2. Knead the dough for 20 minutes.
Step 3. Get 2 Purple Potatoes then peel and steam. Next, using a fork to press them into mashed potatoes. Then, add condensed milk and sugar into the mashed potatoes, then stir well.
Step 4. Divide the mashed potatoes into equal portion. Next, roll them into round balls so that they become “Meatballs”.
Step 5. Boil a pot of water and switch off the flames. Next, drop the “meatballs” into the pot and heat them again for about 3 minutes. The Purple Sweet Potato Meatballs are ready to be served.
