Purple Sweet Potato Filling
A smooth, shiny purple sweet potato filling made by steaming and mashing the tubers, then stir-frying with sugar and corn oil until glossy.
Story
This filling is prepared by steaming purple sweet potatoes until tender, then mashing them into a dry paste. Sugar is mixed in before the mixture is cooked in a pan with corn oil added in stages. The result is a sweet, fragrant filling that holds its shape and shines with a rich, glossy finish.
Ingredients
Purple sweet potato
approx. 500g
White sugar
120g
Corn oil
approx. 100ml
Instructions
1
Step 1
Wash the small purple sweet potatoes
2
Step 2
Steam in a steamer until cooked through
3
Step 3
Peel and mash the steamed purple sweet potatoes; the small purple sweet potatoes I bought have very low water content, so the purple sweet potato mash is very dry
4
Step 4
Add soft white sugar and mix well
5
Step 5
Heat a flat non-stick pan, pour in the sugar-mixed purple sweet potatoes, stir-fry for a while, and the sugar will melt quickly
6
Step 6
Add corn oil and stir-fry over medium-low heat
7
Step 7
Stir-fry until the oil is completely absorbed, then add the next batch of oil. I added it three times in total, adding about 100ml in total
8
Step 8
Stir-fry until the purple sweet potato filling is shiny and forms a ball
9
Step 9
The finished purple sweet potato filling is sweet, fragrant, and shiny
