Colorful coconut milk sweet potato syrup

Overview

I like sweet potatoes and desserts, so I made this coconut milk sweet potato syrup. For the first time, I added coconut milk and sweet potatoes of different colors to boil the syrup. The taste was better than I expected, fragrant and sweet. The weather is dry in autumn, so it is good to eat some sweet potatoes, and the sugar syrup is also moisturizing. Adding tangerine peel and lily will have more health benefits

Tags

• sugar water
• chenpi
• coconut juice
• lily
• sweet potato
• white sugar
• ginger slices

Ingredients

Steps

1. 1 Prepare one purple potato, one sweet potato, one white potato, and one yellow potato, a bottle of coconut juice, two pieces of tangerine peel, and a piece of ginger.

   

2. 2 Steam the sweet potatoes in the rice cooker

   

3. 3 Peel the steamed sweet potatoes and set aside.

   

4. 4 Cut the sweet potatoes into cubes.

   

5. 5 Heat a pan and sauté the peel and ginger.

   

6. 6 Put in a large bowl of water, three tablespoons of sugar, boil into sugar water, and cook the tangerine peel and ginger slices to bring out the flavor.

   

7. 7 Pour in a bottle of coconut water and mix with sugar water evenly.

   

8. 8 After the sugar water boils, put the sweet potatoes down and cook them together.

   

9. 9 Add a small amount of steamed lily slices and cook over high heat for a few minutes.

   

10. 10 Cook until the sugar water turns pink and purple and the sweet potato is soft and glutinous.

    

11. 11 As soon as I started eating, I loved the pink-purple color of this sugar water. The sweet aroma of coconut and tangerine peel wrapped around the soft and glutinous sweet potato, which was sweet to the bottom of my heart.