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steam the yam and purple potato in separates bowls until soft.
Press into 2 purée, and pan fried them with small fire until dry. Purée becomes more solid. (For sweet lovers, can add sugar into the yam). Personally I didn’t, because I love the nature sweetness from the purple potato.
Separate them into 25g ball size. Mixed 2 color balls, press in mould.
Used jasmine tea and cream for adding taste and deco. Topping with some mint leaves or any eatable flowers as you life. Create your own style
Enjoy your meal!