How to make custard purple potato balls

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making custard purple potato balls

1. Prepare the ingredients: purple sweet potato, milk, egg yolk, sugar, flour and white sesame (you don’t need white sesame)

2.1 Add sugar to egg yolks and beat until fluffy

3.2 First boil 150g of milk over low heat

4.1212 Add flour and mix well

5.2121 Pour half of the boiled milk into the egg mixture, remember to stir while pouring

6. Stir evenly and try not to produce particles

7. Pour the mixed milk and egg mixture into the remaining milk pot and heat it again on low heat. During this process, you must continue to stir and keep the heat low, otherwise it will become egg drop soup.

8.12 Stir and stir until the egg liquid becomes thicker, then turn off the heat. Taste it before turning off the heat. If it is not sweet enough, add sugar.

9.21 Pour the cooked custard sauce into a container, put plastic wrap on the surface to prevent peeling, and put it in the refrigerator to freeze

10. Next, process the purple sweet potatoes. Wash and cut into pieces, steam until cooked, and it is cooked when you can pierce through it with a chopstick.

11. Peel and crush the steamed purple sweet potatoes. You can put it in a fresh-keeping bag and crush it with a rolling pin, or you can do the original method like me and crush it with your hands.

12. Try to grind it into a paste, the taste is better

13. Commemorate the selfless hands

14. Add milk to increase the stickiness and flavor. I won’t go into detail about the amount of milk. After all, everyone likes different tastes. It’s best to add a small amount of milk while kneading it with your hands to feel the stickiness. You can also put it in your mouth and taste it directly. I used about 150ml of milk.

15. The purple sweet potato with milk becomes delicate and smooth, and you can prepare to make dumplings

16. Fry the white sesame seeds over low heat until fragrant. Sesame seeds burn easily, so use low heat and stir constantly until the surface is slightly browned. At the same time, take out the frozen custard sauce from the refrigerator.

17. Take appropriate amount of purple potato puree and knead it into round balls

18. Scoop out a piece of custard sauce

19. Flatten the dumplings and put the custard sauce in the middle

20. Pinch the purple sweet potato puree from the edge and roll it into a ball. . Custard sauce melts very quickly at room temperature, especially in the bad weather in Shenzhen. The solidified custard sauce becomes watery in an instant, so everyone needs to be quick and agile in making these stuffed dumplings.

21. Roll the dumplings in white sesame seeds.

22. This is the first family of three to complete

23. Everything is a mess. . You can eat it with your hands, or you can eat it with a spoon like eating cake, because the purple sweet potato with milk has a smooth and dense taste, it really looks like cake and ice cream.

24. The family is reunited. . Tips: If you find it troublesome to make custard sauce, you can use ready-made bean paste, cheese or white chocolate as the filling, or just eat purple sweet potato without wrapping anything, which is also delicious. I hope you like it.

Friends who like cooking must not miss the custard purple sweet potato balls that I will introduce today. They will whet your appetite. Don’t be afraid of getting fat, it’s okay to do it once in a while, so hurry up and cook some.