Jujube Mud Yam Cake

Jujube Mud Yam Cake

1. Wash the yam and peel, wash the jujube, and steam them together in a steamer.

2. The yam is mashed while it is hot, and smashed while sieving, the yam mud will be more delicate.

3. Add icing sugar and an appropriate amount of cake powder to knead into a uniform and non-sticky dough. Add powdered sugar according to your own taste, don't add too much powdered cake, as long as the yam puree can form a dough.

4. The jujube is peeled and pitted to keep the original shape without adding any auxiliary materials or processing again.

5. Divide the dough into ten parts, take one part and pat into a round cake in your hand, and pack a part of jujube puree.

6. Wrap it into a round shape and slightly flatten it to make it more like a cake.

7. After wrapping everything, put it in the steaming tray. After the steamer is steamed, let it steam on high heat for about 10 minutes.

8. After it is steamed, heat it with a layer of cake powder.

9. Press a grain of wolfberry blanched in boiling water. ok!

Tips:

1. The key to the success or failure of this dessert lies in whether it melts in the mouth and is sweet and delicious, so when preparing the yam puree, add the right amount of cake powder, as long as the yam puree can form a dough, too much cake powder will taste hard; as for powdered sugar How much depends on your own taste, you can add it and taste it, of course, the sweeter the better, the higher the calories!



2. Cake flour is cooked glutinous rice flour, which can be steamed or fried.



3. I used the largest Xinjiang red jujube as the stuffing, so the steamed red jujube was not processed, just peeled and cored, and ensured that there is one jujube in each cake. If there are no such big dates or the dates are not sweet enough, you can also use jujube puree. The practice of jujube mud is here.



4. In fact, it can be eaten as long as it is wrapped, because all the ingredients are cooked, and steaming for another 5 minutes will make the various ingredients blend better, and the taste will be softer and more delicate.



5. Wrap the cake powder in the end, it will have a more powdery feeling when you eat it. Coconut flour can also be coated, which will have a special taste, but I think coconut flour may not be suitable for this dessert. Of course, it depends on whether you like it or not. What you like is authentic.