Coconut Sweet Potato and Glutinous Rice Cake

Coconut Sweet Potato and Glutinous Rice Cake

1. 50 grams of cooked purple sweet potato. Steamed, microwave oven-baked, you are free!

2. Add 50 grams of purple sweet potato to 125 grams of Wangwang milk and 30 grams of granulated sugar in the cooking machine and stir to make a puree.

3. The stirred purple potato mash is set aside.

4. Add 120 grams of glutinous rice flour to the purple potato mash. Do not pour the glutinous rice flour all at once, add an appropriate amount according to the degree of hardness.

5. Knead into purple sweet potato glutinous rice noodles, cover and let stand for 20 minutes.

6. Dump the glutinous rice dough into a round shape, knead it into slices, and wrap it with some red bean paste. It is recommended that you make it smaller, firstly it is exquisite and beautiful, and secondly it is easy to familiarize yourself. For the red bean paste, I use commercially available red bean paste. You can cook your own red bean paste or use commercially available red bean paste. I think it’s better to cook the bean paste by myself.

7. Put the red bean paste and purple sweet potato balls on a clean plate. There should be no water in the plate. Just steam them for 5 minutes. Take out the plate 2 minutes after turning off the heat. After a while, the balls will be well removed from the plate.

8. Brush a small amount of honey on the balls, then roll them in the coconut paste and put them in a nice paper tray! I bought the coconut paste in a Taobao shop, and the paper tray is also Taobao.

9. Let's eat

Tips:

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