Blueberry Yam Puree

Overview

How to cook Blueberry Yam Puree at home

Tags

• snacks
• common dishes
• baby
• children
• autumn recipes
• fast food
• lunch
• blueberry jam
• pure milk
• yam
• fine sugar
• water

Ingredients

Steps

1. 1 Clean the yams and wash off the dirt on the outer skin. There are two types of yams that you see in the vegetable market, one is thicker, and the other is thin and long. Thick yams have a very crisp texture and are more suitable for frying. This kind of thin and long yams has a very floury texture, which means it has a sandy texture. It is best used to make blueberry yam puree or stew soup.

   

2. 2 Putting the yams in cold water immediately after peeling them can play a very good role in preventing the yams from oxidizing and turning black. If you are allergic to yam, you should wear plastic gloves when peeling yams, otherwise your hands will be itchy.

   

3. 3 Steam the yam for 15 minutes. Steam until cooked.

   

4. 4 When the yams are no longer hot to the touch, sift through a fine-mesh colander. Place the steamed yam in a fine-mesh colander, crush it with a small spoon, and use a large bowl to catch the yam puree that leaks out. The sifted yam puree tastes sandier and more uniform.

   

5. 5 Add 50 grams of pure milk and 25 grams of fine sugar to the sifted yam puree and mix well.

   

6. 6 Put the yam puree into a piping bag.

   

7. 7 Blueberry jam is very viscous. Take a little blueberry jam and add some cold boiled water or cold water from the water dispenser to dilute it and mix it evenly. Then pour it on the yam puree. You can also use other jams you like.