我喜欢吃紫薯。喜欢它的颜色，不但美丽又有营养。😍
Ingredients材料：
400 克 紫薯 (切丁)purple sweet potato(diced)
3-4 叶 香兰叶 pandan leaves
110 克 细砂糖 fine sugar
1/3 茶匙 细盐fine salt
1 1/2 汤匙 糯米粉 glutinous rice flour
190 克 清水water
2 1/2 汤匙 (30 克) 食油 peanut oil
做法：
1. 把紫薯大火蒸20分钟至非常软。
2. 把糖、盐、糯米粉和清水混合。乘热把蒸熟的紫薯压成泥加入，拌至完全混合，然后过筛入不沾锅。
3. 加入食油拌匀。
4.加入香兰叶一起以中火煮15-20分钟 (不同煮炉的火力不一样，时间只供参考)，直到成顺滑的馅。
5. 取出香兰叶，搁置至完全冷却。(温馨提示：可以提前把馅炒好， 完全冷却后，用保鲜膜包好，放入保鲜盒冷藏。
食谱参考：清闲厨房
Method:
1. Steam the purple potato for 20 minutes until it is very soft and puree it.
2. Mix sugar, salt, glutinous rice flour and water then mix into steamed purple sweet potato puree and mix well. Then sieve into a non-stick pan.
3. Add in cooking oil and mix well.
4. Add the pandan leaves and cook over medium heat for 15-20 minutes until it becomes a smooth filling. (Time of cooking is just for reference only)
5. Remove the pandan leaves and leave it to cool completely in a bowl. (You can prepare the filling in advance, wrap it in plastic wrap, and put it in freezer.)
Happy Making!
Ingredients材料：
400 克 紫薯 (切丁)purple sweet potato(diced)
3-4 叶 香兰叶 pandan leaves
110 克 细砂糖 fine sugar
1/3 茶匙 细盐fine salt
1 1/2 汤匙 糯米粉 glutinous rice flour
190 克 清水water
2 1/2 汤匙 (30 克) 食油 peanut oil
做法：
1. 把紫薯大火蒸20分钟至非常软。
2. 把糖、盐、糯米粉和清水混合。乘热把蒸熟的紫薯压成泥加入，拌至完全混合，然后过筛入不沾锅。
3. 加入食油拌匀。
4.加入香兰叶一起以中火煮15-20分钟 (不同煮炉的火力不一样，时间只供参考)，直到成顺滑的馅。
5. 取出香兰叶，搁置至完全冷却。(温馨提示：可以提前把馅炒好， 完全冷却后，用保鲜膜包好，放入保鲜盒冷藏。
食谱参考：清闲厨房
Method:
1. Steam the purple potato for 20 minutes until it is very soft and puree it.
2. Mix sugar, salt, glutinous rice flour and water then mix into steamed purple sweet potato puree and mix well. Then sieve into a non-stick pan.
3. Add in cooking oil and mix well.
4. Add the pandan leaves and cook over medium heat for 15-20 minutes until it becomes a smooth filling. (Time of cooking is just for reference only)
5. Remove the pandan leaves and leave it to cool completely in a bowl. (You can prepare the filling in advance, wrap it in plastic wrap, and put it in freezer.)
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