Purple Potato and Pumpkin Salad

Steam the pumpkin (peeled) and purple sweet potato slices in a steamer (about 15 minutes for pumpkin, 25-30 minutes for purple sweet potato)

Mash the pumpkin into puree and pass it through a sieve (this will make the finished product more delicate)

Peel the purple sweet potato and mash it into a puree and pass it through a sieve (because the water content of purple sweet potato is lower than that of pumpkin, so adding it requires dilution with milk)

If there is more water in the pumpkin puree, add two tablespoons of milk powder (you can also steam it and then microwave it at high heat for three minutes to reduce the water). Add less milk to the purple sweet potato puree (the ultimate goal is to mix the pumpkin and purple sweet potato puree into a thin and consistent paste. This is very important, otherwise the flowers will be uneven when squeezing)

Add a tablespoon of Kewpie salad dressing (sweet type) to each of the pumpkin and purple potato purees

Stir evenly into a fine and uniform state

Put them into two small piping bags

Prepare a large piping bag and put the piping nozzle

Align two small piping bags and cut openings of the same size

Then put it into a large piping bag

Prepare large almonds and raisins (I chose two kinds of raisins, and the ingredients can be varied, including hazelnuts, walnuts and other nuts and dried fruits)

After chopping, put it on the bottom, squeeze on the two-color purple potato and pumpkin puree, and finally, sprinkle with a little garnish (dried fruits are essential, not only enhance the taste of the dessert but also richer from a nutritional point of view)

Purple Potato and Pumpkin Salad

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