Fujian Yam Cake

Name: Fujian Yam Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Yam; 15g Pine nuts; 75g Rose sauce; 30g corn starch; 15g Caster sugar

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Jujube yam cake is a traditional Han nationality pastry snack in Nanping, Fujian. The yam is cut into sections, steamed in a pot and peeled. Add the sugar while it is hot and grind it into a fine puree. The red dates are steamed and beaten into a puree with a blender. Sprinkle some glutinous rice flour evenly on the square plastic wrap, put a spoonful of ground yam puree, flatten it, put in the jujube puree, close the four corners of the plastic wrap and squeeze it into a circle. Today I used homemade rose flower paste instead of jujube puree! I made this pine nut rose yam cake, which is equally delicious!

Ingredients

Fujian Yam Cake

1. The yam is cut into small pieces and steamed in the basket

2. Peel the yam skin clean

3. Put the yam in a fresh-keeping bag and use a rolling pin to roll it into yam mud

4. Put the rolled yam mud into a basin

5. Add in caster sugar while it's hot, mix well

6. Take a small bowl and add homemade rose jam

7. Add roasted pine nuts

8. Add some cornstarch to a small bowl and put it in the microwave for 2 minutes, add 10g cornstarch and mix well

9. This is the prepared material

10. Take the right amount of yam mud

11. After squashing, put on rose pine nut filling

12. Close gently

13. Sprinkle the mooncake mold with cooked cornstarch, shake it evenly and pour out the excess powder

14. Put the yam cake into the moon cake mold and press it lightly

15. The yam cake is finished. Mine is a 50g moon cake mold. I made 7 altogether.

Tips:
Sprinkle some cooked dry powder in the moon cake mold to avoid sticking. Because my rose sauce is very sweet, the sugar in the yam puree is less. You can adjust it according to the sweetness of the filling!