八重山群島
Purple Sweet Potato Recipe
沖繩紫薯鬆餅
Purple Sweet Potato Muffin
材料 | Ingredients：
沖繩紫薯 60g
A班戟粉 150g
A乾燥香草 1湯匙
A肉桂粉 1/2茶匙
A沖繩香檸果汁 1湯匙
A原味乳酪 3湯匙
橄欖油 3湯匙
穀麥 50g
牛奶 約3湯匙
60g Okinawa purple sweet potato
A) 150g pancake mix
A) 1 tablespoon dried herb
A) 5 shake cinnamon
A) 1 tablespoon shikuwasa juice
A) 3 tablespoon plain yogurt
3 tablespoon olive oil
50g granola (cereal)
About 3 tablespoon milk
步驟 | Steps：
在碗中加入A的材料，用手搓勻後，再加入穀麥，用刮刀拌勻
加入牛奶到①中，拌勻後放進雪櫃中冷藏約20至30分鐘
將沖繩紫薯切成約1cm大小，切好的紫薯粒放入水中浸以除去澀味。當水變渾濁時就換水，浸到水不再變渾濁為止
把紫薯粒用廚房紙抹乾後，放進微波爐以600w加熱約2至3分鐘，待涼備用
把②的鬆餅粉漿分成7至8等份，再加入紫薯粒
把紫薯鬆餅放進以預熱至170℃的焗爐中焗約15分鐘
In a bowl, add ingredients marked with A) and olive oil, and mix by hand. When the mixture becomes crumbly, add granola and mix lightly with a rubber spatula.
Add milk to ①, mix to combine, and place in the refrigerator for 20 to 30 minutes.
Cut the purple sweet potato into 1cm cubes and soak in water. When the water becomes cloudy, change the water and soak until the water is no longer cloudy.
Get rid of the water and heat the diced purple sweet potato in the microwave at 600w for about 2 to 3 minutes. Set aside to cool.
Divide the dough from ② into 7-8 equal portions, add purple sweet potato cubes, and adjust the shape of the scones.
Bake in the oven preheated to 170°C for about 15 minutes.
*Adjust the amount of milk according to the consistency of the dough.
*Please note that the baking time may vary depending on the oven.
沖繩紫薯含有豐富的花青素、β-胡蘿蔔素、維他命C、鉀和食物纖維。花青素帶有抗氧化能力，可防止衰老，亦可減少患有心血管疾病等都市病的機會。沖繩紫薯對於繁忙的都是人來說，是一種不錯的食材。
8月至1月出產的沖繩紫薯的皮中更含有綠原酸，把紫薯皮仔細地洗乾淨後，再連皮吃的話，能吸收更多的營養。