How to make purple sweet potato crystal dumplings

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  1. Take boiling water, the hotter the water, the better! The hotter the water, the better! The hotter the water, the better! Say important things three times! Add tapioca flour little by little, do not add all the water at once, stir quickly with chopsticks while adding.Please pay attention to safety when heating water~

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  2. Knead the dough until smooth and cover it Cover with plastic wrap and set aside for 20 minutes to rise.

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  3.Peel the purple potatoes in advance and cut them into pieces and steam them in a rice cooker.After steaming the purple sweet potato, press it into a puree, add an appropriate amount of condensed milk, stir evenly, and roll into purple sweet potato balls that are slightly smaller than glutinous rice balls.At this time, the slightest fragrance is overflowing~

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  4. Roll the dough into strips, cut into pieces, flatten, and roll the skin as thin as possible ~ otherwise the color of the purple sweet potato will not be transparent.Come out! Place the purple sweet potato ball in STEP 3 in the center, push the dough up with the tiger’s mouth, wrap it up and round it!

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  5.Wait for the water in the pot to boil, add glutinous rice balls, and add a small bowl after boiling Cold water, continue to cook ~ the glutinous rice balls will all float, and when they are translucent, turn off the heat and simmer for 5-8 minutes, they will become more and more translucent