How to make sago and purple sweet potato dumplings

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  1. Prepare 3 small purple sweet potatoes, glutinous rice flour, sago, white sugar and water.

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  2. Cut off both ends of the purple sweet potato, wash them and steam them in a pot.

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  3. After steaming and when it is not too hot, press it into a puree while it is still hot.The finer and smoother it will be.good.First add glutinous rice flour and fine sugar little by little, pour a little water when it is dry, add glutinous rice flour if there is too much water, until all the glutinous rice flour in the bowl is used up.

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  4. Knead the purple sweet potato and glutinous rice flour evenly without any dry powder.

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  5. Roll the purple sweet potato dough into balls of the same size.

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  6.Cook the sago.Pour water into the pot.The ratio of sago to water is 1:15, that is, 70 grams of sago requires 1000 grams of water to cook.Wash the sago before opening the pot.After boiling, immediately pour in the sago and turn to medium-low heat and stir the bottom of the pot with a spoon.

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  7. After cooking for 10 minutes, use a slotted spoon to take out the sago and pour it into cold water.Pour away the sticky soup, add another pot of water, and when the pot is boiling again, pour in the sago until it is cooked through, quickly drain it into cold water and set aside.

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  8.Cook glutinous rice balls.Pour enough water into the pot.When the water boils, put the purple potato balls in the pot and cook.Use the back of a spoon to push the balls to prevent them from sticking to the pot.When the dumplings float, they are cooked.Wait for a while and turn off the heat.

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  9. The sago and purple sweet potato dumplings are ready.If you like sweet water, add sugar to taste.