Purple Sweet Potato Protein and Coconut Shredded Balls

Overview

I like the taste of shredded coconut and love to eat whatever I make. I have made egg white shredded coconut balls before and they are really delicious. This time I added the popular purple sweet potato puree to it. I am very happy and think it is a good idea because the result is very delicious. Let’s take a look together—

Tags

• baking
• snacks
• coconut
• low gluten flour
• milk powder
• purple sweet potato puree
• fine sugar
• protein
• vegetable oil

Ingredients

Steps

1. 1 Wash the purple sweet potatoes, cook them in the microwave, and grind them into puree while they are still hot.

   

2. 2 Take 50g of purple sweet potato puree, 80g of shredded coconut (leave 10g for dipping the surface of the coconut shredded balls), 20g of milk powder, 30g of low-gluten flour, and 50g of granulated sugar, and put them together.

   

3. 3 Mix well.

   

4. 4 Beat the egg whites into a mixing bowl.

   

5. 5 Use a spatula to mix evenly into a dough.

   

6. 6 Take a piece of dough and roll it into a small ball with a diameter of about 3cm. Roll it on the remaining 10g of coconut shreds so that the surface of the ball is evenly coated with coconut.

   

7. 7 Rub it all together and place it on the baking sheet.

   

8. 8 Preheat the oven, set the upper and lower heat to 160 degrees, set the middle layer, and bake for 25 minutes. Take it out when done.