Making purple sweet potato paste is straightforward and doesn’t require complicated steps. In this recipe, you’ll find two approaches: one for a smooth paste and another for a simpler, more basic version.
Why make purple sweet potato paste
Similar to classic red bean paste, purple sweet potato paste is a versatile and delicious ingredient made from purple sweet potatoes. It’s known for its vibrant color, naturally sweet flavor, and smooth, creamy texture.
This paste is commonly used in Asian cuisine, particularly in desserts and pastries. It can be used as a filling for mooncakes, buns, pastries, and even as a topping for various sweet treats.
If you’re not particular about texture or don’t have a blender, you can make a simpler version. After steaming the purple sweet potatoes, add some sugar and mash them as finely as possible using a smasher or rolling pin. The finer you mash them, the better the paste will be.
For a smoother texture, add milk to the steamed purple sweet potatoes and blend the mixture in a blender. Then stir-fry it in a non-stick pan. Keep in mind that this will extend the cooking time.
For this recipe, I stir-fry the purple sweet potato mixture for about 40 minutes, but the results are definitely worth the effort.
Customize Your Sweetness
I prefer homemade purple sweet potato paste over store-bought because it lets me control both the ingredients and the sweetness. I use 60g sugar and 20g maltose, but you can adjust the sweetness according to your taste.
Ingredients:
- 650g purple sweet potatoes
- 60g granulated sugar
- 200g milk
- 20g corn oil
- 20g maltose
Instructions:
Prepare the Purple Sweet Potatoes:
- Start by peeling and slicing 650g of purple sweet potatoes into even pieces. This will ensure they cook evenly.
- Place the sliced sweet potatoes in a steamer and steam for about 20 minutes, or until they are fully cooked and tender. If there’s any water in the steaming tray, discard it to avoid making the paste too watery.
Blend the Sweet Potatoes:
- Transfer the steamed sweet potatoes to a blender.
- Add 60g of granulated sugar and 200g of milk to the blender.
- Blend the mixture until it becomes completely smooth.
Cook the Paste:
- Pour the smooth sweet potato mixture into a non-stick pan.
- Set the pan over medium-low heat and begin to stir continuously. This process helps to evaporate excess moisture and thicken the paste.
- After some moisture has evaporated and the mixture starts to thicken, add 20g of corn oil. Continue to stir to incorporate the oil evenly.
- When the mixture begins to come together and form a cohesive mass, add 20g of maltose. This will help to give the paste a slight sheen and improve its texture.
- Continue to stir-fry the mixture for about 40 minutes. You’ll know it’s ready when it no longer sticks to the spatula or the pan and has a dense, firm consistency.
Cool and Use:
- Allow the paste to cool completely.
- Once cooled, the paste is ready to be used. It’s perfect for filling mooncakes, pastries, or other desserts.
Notes:
- If you don’t have maltose, you can substitute it with honey or glucose syrup, though the flavor and texture may vary slightly.
- Store any unused paste in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
How To Make Purple Sweet Potato Paste
Ingredients
- 650 g purple sweet potatoes
- 60 g granulated sugar
- 200 g milk
- 20 g corn oil
- 20 g maltose
Instructions
Prepare the Purple Sweet Potatoes:
- Start by peeling and slicing 650g of purple sweet potatoes into even pieces. This will ensure they cook evenly.
- Place the sliced sweet potatoes in a steamer and steam for about 20 minutes, or until they are fully cooked and tender. If there's any water in the steaming tray, discard it to avoid making the paste too watery.
Blend the Sweet Potatoes:
- Transfer the steamed sweet potatoes to a blender.
- Add 60g of granulated sugar and 200g of milk to the blender.
- Blend the mixture until it becomes completely smooth.
Cook the Paste:
- Pour the smooth sweet potato mixture into a non-stick pan.
- Set the pan over medium-low heat and begin to stir continuously. This process helps to evaporate excess moisture and thicken the paste.
- After some moisture has evaporated and the mixture starts to thicken, add 20g of corn oil. Continue to stir to incorporate the oil evenly.
- When the mixture begins to come together and form a cohesive mass, add 20g of maltose. This will help to give the paste a slight sheen and improve its texture.
- Continue to stir-fry the mixture for about 40 minutes. You’ll know it’s ready when it no longer sticks to the spatula or the pan and has a dense, firm consistency.
Cool and Use:
- Allow the paste to cool completely.
- Once cooled, the paste is ready to be used. It’s perfect for filling mooncakes, pastries, or other desserts.
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