Cooking Steps

1. 

   Step1:Mix 25g of custard powder with 10g of corn starch. Pour 15g of white granulated sugar into the mixture. Then pour in a proper amount of milk and stir until the granulated white granulated sugar disappears.

2. 

   Step2:Take another large bowl and beat in the egg. Pour the paste in practice 1 into the egg bowl and stir evenly to make the egg paste.

3. 

   Step3:Steam sweet potatoes in a steamer. Peel and make sweet potato puree after cooking.

4. 

   Step4:Take a small skillet and put 30 grams of simmer in it. Cook until it is translucent, turn off the heat and turn it off until it is transparent.

5. 

   Step5:Take another boiling pot. Pour in the remaining milk. Transfer in the remaining 15g white sugar. Heat it over low heat and pour in 50ml coconut milk and stir.

6. 

   Step6:Pour the egg batter in 2 into the milk slowly while pouring it. Stir evenly.

7. 

   Step7:Pour the transparent sago into the filtered water and continue to mix evenly.

8. 

   Step8:Cook the whole process in a small fire. Finally, put in 20 grams of salt free butter. Slowly melt it and stir it evenly, then turn off the fire.

9. 

   Step9:Take the baking container. First pour in the boiled coconut milk sago liquid. Then spread a layer of sweet potato mud on it evenly. Pour in the coconut milk sago liquid on the top.

10. 

    Step10:Preheat the oven for 200 degrees. Put the Buren in the hot water baking plate. Bake for about 45 minutes. Color the surface.