Cooking Steps

1. 

   Step1:Wash and peel the sweet potato. Cut into small pieces.

2. 

   Step2:The sweet potato is also washed, peeled and cut into small pieces.

3. 

   Step3:Put on the pot. Steam for 20 minutes.

4. 

   Step4:Put the glutinous rice flour in the pan. Stir fry over low heat until slightly yellow. Stir fry the glutinous rice flour in advance to avoid short baking time.

5. 

   Step5:Hold it for backup.

6. 

   Step6:Add half of the glutinous rice flour into the steamed sweet potato and press into the mud with a vibrator. Adding glutinous rice flour can better regulate the taste of crude fiber, make the taste of potato balls more soft and soft, and not easy to crack.

7. 

   Step7:Purple potato is also made in the same way. Add the remaining glutinous rice flour and mash it into mud.

8. 

   Step8:Take about 20g of mashed potatoes, flatten them, and put in some masurilla cheese. Close up and rub them into a round shape.

9. 

   Step9:Put the potato balls into the coconut. Roll them around thinly.

10. 

    Step10:After making the potato balls in turn, set them apart on the baking tray.

11. 

    Step11:Put it in the oven that is preheated to 170 degrees. Bake at 170 degrees for about 12 minutes. When you put it in the oven, you only need to bake the cheese in the potato balls. So it doesn't take too long. If you don't have an oven, you can also use a microwave. Don't take too long. Avoid getting burnt.

12. 

    Step12:The steaming shredded potato balls are ready. Take care of the filling and hot mouth