Ingredients
- 200 g Sweet Potato
- 15 g Demerara Raw Cane Sugar
- 1 tbsp Maltose
- 25 ml Vegetable Oil
Preparation
1. Peel the sweet potato and cut to chunks. Cook the purple sweet potato in the in a steamer for 20 minutes until soft. Crumble the potato into a bowl with a fork.
2. In a pot, add mashed sweet potato, raw sugar and oil, keep stirring with a wooden spoon over low heat. Until sugar melt and add maltose, mix well. The sweet potato will become more firm. It is done when it no longer sticking side of pot. Remove from heat and let cool.
紫地瓜泥/番薯蓉【萬用餡料之四】
- 紫地瓜／黃地瓜 200 g
- Demerara 原蔗糖 15 g (未經漂白的蔗糖)
- 麥芽糖 1 大匙
- 植物油 25 ml
- 地瓜去皮切塊，洗淨，隔水蒸 20 分鐘，用叉子壓成泥
- 地瓜泥放入小鍋中，加入原蔗糖、麥芽糖及植物油，小火慢炒，用木勺不停攪拌，直至糖完全溶解，拌勻，地瓜泥很快便會變得結實，不黏鍋即可
- 放涼的地瓜泥可用保鮮膜包好，放進冰箱 (放餸菜) 保存，需要時取出，量度所需份量使用