Purple potato is rich in anthocyanins, nutritious and healthy. However, if the steamed rice is eaten directly, the taste of the purple potato is dry and partial, so it is used to toss a lot of flavors during this time, because the daughter especially likes the taste of the round Q bomb, so this time I made a purple potato round.
Purple potatoes are steamed, separated, and cut into small pieces.
Add condensed milk and knead it into purple potato puree. You can use a rolling pin that has a set of fresh-keeping bags, which is convenient and convenient.
Tapioca powder is added several times. Try to mix with purple potato every time when you add it, then add a small amount of water to stir; you can use a scraper in the process, or you can get it directly, but it is best to bring gloves, otherwise the feeling of tapioca powder will not be very comfortable.
After repeated stirring, it is made into a dry and moderate dough.
After the dough is finished, it is divided into 4 parts, which are respectively cut into long strips of fingers and cut into small pieces.
Add a little cassava flour to mix evenly to prevent sticking.
Put a proper amount of water in the pot and boil it in a round dish. Cook until the rounds are all floating. Take out the cold water, it is best to use cold water more than a few times until the inside is cool, the round is more Q-bomb, the taste is better. A good round can be added to a variety of sweet soups.
1. The purple water has different water content after steaming due to different varieties and sizes, so the water in the formula is only for reference. The key is to add a little bit of water to the purple potato and tapioca. If the dough is too wet, adjust the tapioca powder. 2. The ratio of purple sweet potato to cassava flour is controlled at about 1:2~3, the more cassava powder, the more round the Q-bomb.