白芸紫薯月

Ingredients:

White Bean Paste

White Kidney Beans 白芸豆 – 250g (soaked overnight)

Icing Sugar 糖粉 – 60g

Corn Oil 玉米油 – 30g

Sweet Purple Potato Paste

Sweet Purple Potatoes – 250g (steamed)

Dairy Whipping Cream 鲜奶油 – 适量

Agave Nectar 龙舌兰蜜 – 适量

Method:

White Bean Paste: 

1. Soak the beans overnight.  Remove skin. 把白芸都浸泡在水里隔夜。去皮。

2. Cook over low heat for about 45 minutes – 1hour. 用小火煮约45-1小时至熟。

3. Discard water.  Blend the cooked beans, sugar and corn oil together until really smooth.

去水后把豆子，糖和油一起打至顺滑成白芸豆泥。

4. Stir fry the paste over low heat or until not sticky. 用小火把白芸豆泥炒至不沾手成白芸豆沙馅。

Sweet Potato Paste:

5. Blend the steamed sweet potatoes in blender together with whipping cream and agave nectar until smooth paste is formed.

把蒸熟了的紫番薯和奶油，龙舌兰蜜一起打至顺滑成紫薯馅.