Purple sweet potato cake

Purple sweet potato cake

Introduction:

Production steps:

Step 1: peel and slice the purple potato, put it on the steaming rack, steam it for 10 minutes in the steamer, take it out, add sugar while it is hot, and stir it into mud with chopsticks.

Step 2: add 2 / 3 portion of glutinous rice flour, mix with chopsticks to form flocculent, and then rub with both hands to form flour.

Step 3: sift the blended powder through a sieve.

Step 4: sift a layer of dry glutinous rice flour on the mold, invert the mold and pour out the excess dry flour. Scoop a spoonful of sifted glutinous rice flour with a spoon, make a concave in the middle of the flour, scoop half a spoonful of stuffing, then scoop a spoonful of sifted glutinous rice flour, and wipe it with the handle along the top of the mold.

Step 5: make 6 pieces in turn, put them on the steaming rack, put them into the steamer, and then boil the water for 10 minutes. At this time, you can make another 6 molds. When the time is up, take out the steamed muffin and replace it with the newly made steaming rack.

Step 6: steamed muffin.

Step 7: after steaming, gently demould with toothpick. The newly demoulded muffin is a little sticky. It needs to be opened separately. It can only be stacked together when it is cool.

Step 8: put the muffin right after it cools.

Materials required:

Purple potato: 500g (peeled)

Glutinous rice flour: 400g

Sugar: 150g

White Sesame: right amount

Black Sesame: right amount

Stir fried peanuts: right amount

Note: in the second step, do not add all the glutinous rice flour at one time, first add 2 / 3, and then add the coarse grains after sieving in several times, and then rub them with both hands again. Sift again until part of the powder is added.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet