Black Sesame and Yam Cake
1.
The ingredients are all ready, I bought the ready-made black sesame powder, the powder is more delicate than the one made by myself. You can also use sesame paste instead.
2.
Peel the raw iron yam, cut into small pieces, and put in a juicer/cooking machine.
3.
Beat in an egg and use a juicer to make a paste, about 1-2 minutes (beaten until you can see fine and small bubbles, this step is the key to whether it can be formed at the end)
4.
After making the paste, pour in black sesame powder and white sugar, and mix well. (Just even, don’t stir it for too long)
5.
Brush a thin layer of oil on the inner wall of the container to facilitate subsequent demolding. Pour the beaten batter into the jelly.
6.
Cover with cling film and pierce some small holes (if you are worried about the unhealthy cling film, you can use tin foil instead)
7.
Boil a pot on the water and steam on low heat for 20 minutes. Simmer for 5-10 minutes before serving.
Tips:
After the steamed yam cake has cooled slightly, it is removed from the mold and cut into suitable sizes.
This black sesame yam cake is simple and healthier than Western-style snacks. Pay attention to some small details and you can also have zero failures.
The yam should be made of iron yam, raw yam, peeled and beaten directly, the final shape of this yam cake depends on the polysaccharide mucus in the raw yam, which is mixed with air under the agitation of a high-speed juicer, similar to "beating" Therefore, there are certain requirements for the speed of the juicer, and the speed of a particularly simple juicer may be insufficient. Please pay attention.
The juicer must be in place when the juicer is mashed (you can see many small bubbles), otherwise it is easy to fail.
Boiling the water in a pot for steaming, do not remove the lid immediately after steaming, because it will easily retract with cold air. It must be simmered for 5-10 minutes before being out of the pot~~