Potato ice cream
By VicentaLakin
Recipe Recommendations
- peeled purple sweet potatoes 150 grams
- lotus root starch 75 grams
- sticky rice flour 50 grams
- corn starch 25 grams
- fine sugar 75 grams
- milk 210 grams
- water 210 grams
- coconut appropriate amount
- sweetening
- steamed
- an hour
- simple
Steps for Potato ice cream
1
Preparation material。
2
Potato chips are cut, steam pots and water fires are burned, and they are put into the pots for about 12 minutes, until the potato is soft。
3
When steaming potatoes, materials other than coconuts are sifted together and fed into the mixer。
4
Add the potato to the dish。
5
It's a fine slur。
6
Take a square heat-resisting box and brush a non-savory salad. Pour a third of the mashed potatoes into the box. The box is placed in a boiler that boils the water, evaporates in flames for 10 minutes. Opens the steampot cap and pours another third of the sour potatoes into the box for 10 minutes. One third of the remaining cassava is poured into 15 minutes of steam. The total steam time is 35 minutes。
7
Steamed lasagna. After cooling, put it in the freezer until it's cold。
8
Take out the frozen cassava cake, cut small pieces with a knife, whatever the size。
9
Scrambling out of the coconuts, so that the surface is evenly bound to a layer of coconuts, so that it can be fed。Potato ice cream Make Tips
1. Since the inside of this cold cake is difficult to cook through if steamed directly, it is steamed in three separate stages to ensure it is fully cooked.
2. If it sticks to the knife while cutting, dip the knife in some cold water before cutting again to prevent sticking.
3. The finished cold cake should be stored in the refrigerator and is best consumed within 1 to 2 days.