Handmade Purple Sweet Potato Noodle by Chin Pei Ng

Ingredients:
130g flour
130g purple sweet potato (mashed)
35g water (Note 1)
Salt

Method:
1. Steam sweet potato for 10 mins or until soft, mashed with a fork.
2. Mix all ingredient and knead until smooth.
3. Rest the dough for 40 mins (it won't rise)
4. Roll it out thin and cut with knife.

Note:
1. Please adjust the water accordingly as different type of sweet potato and the process of steaming may result in different level of moist in the mashed sweet potato.