Iron Stick Yam: 700g
Pure Milk: 700g
6 blueberries.
2 sticks of iron-rod yam (Wen County iron-rod yam, approximately 8-10 yuan per 500g), about 750g in total, peeled. (The mucus inside the yam can easily cause skin itching; those with sensitive skin are advised to wear gloves during handling.) Cut into sections. Steam over boiling water for 20 minutes until thoroughly cooked. Place the yam and 50g of condensed milk into a blender. Pour in 700g of milk (such as Jin Dian or Telunsu). For those who dislike milk, part of it can be replaced with water. Pulse the blender multiple times until a smooth consistency is achieved. When viewed from above, the mixture should appear visibly smooth. (Blending such a thick and fine paste is particularly taxing on the machine; if a burning smell from the motor is detected, allow the machine to rest immediately.) In a bowl, combine 200g of yogurt and 100g of blueberry jam. Mix evenly until a beautiful pink-purple color is obtained.Pour the yam and milk paste into dessert cups, filling them halfway. Allow it to cool and solidify. Then, add a layer of yogurt blueberry sauce, followed by more yam and milk paste, and top with another layer of yogurt blueberry sauce. This creates a beautiful waistline effect and ensures even sweetness throughout. Note: The recipe requires doubling the amount of yogurt and blueberry jam.
Distribute the yogurt blueberry sauce evenly among the cups, approximately 50 grams per cup. Garnish each cup with a washed blueberry. Refrigerate for at least 4 hours before serving for optimal texture. The dessert is fine and smooth, resembling a mousse cake, with low overall sweetness, making it suitable for those on a diet or as a complementary food for children.
