1. Put material 1 into a small pot, put it on the stove, turn it into a small pot and simmer for 10 minutes. Crush the cooked purple potato block with a spoon and cool it for standby.
2. Transfer the purple sweet potato antler (275g in total) into a basin and put all 2 ingredients into it. I like to use the waxy rice powder of Sanxiang brand, knead it evenly by hand, put it into the oiled glass basin, microwave it for 3 minutes, mix it and then heat it for 3 minutes, and then heat it for 1-2 minutes as the case may be until it is cooked and ready for cold use. Use a spoon to take 1 / 12 of the cooked purple sweet potato glutinous rice dough and put it into the fresh-keeping film coated with a small amount of corn oil. Do not touch the dough directly, it is very sticky. Press the dough into a cake shape through the fresh-keeping film, put a green bean sand ball, wrap it into a ball, put it into the shredded coconut, and evenly dip it into the shredded coconut.
Method of mung bean sand: peel the mung bean and wash it with a bag of 400g, 2 cups of water, 1 cup of sugar, 2 tablespoons of raw meal and 1 / 3 cup of corn oil. Put 2 cups of water into the pot and wash the peeled mungbean. Bring to a boil over high heat. Bring to a low heat and cook for 25 minutes. Cook over medium heat until dry. Then add 1 cup of sugar and 2 tablespoons of raw meal, stir constantly to prevent the thin bean paste filling from splashing and scalding, stir fry until it dries quickly, then add the oil in 2 ingredients, stir fry until the filling becomes a ball.