Lotus Purple Gold Pearl Tart

Name: Lotus Purple Gold Pearl Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Purple rice; 30g Sweet potato; 30g Caster sugar; 45g Light cream; 35g milk; 4 Egg tart wrapper; 1 piece yolk; 5g Low powder; 20g Powdered sugar; several Cherry tomatoes; 30g Glutinous rice dumplings

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There is a creamy bubble tea, why not have a pearl egg tart? Use sweet glutinous purple rice with sweet potatoes and glutinous rice "pearls", as well as egg yolks, whipped cream, and milk. The tart water is wrapped in the crispy layer of butter tart crust, and the sweet taste is put in the oven A little blooming, I like the warm and happy feeling that baking brings me. The combination of Chinese elements and Western elements is beautiful, isn’t it?

Who says that baking can’t be original. With different ingredients, methods, shapes, tastes, etc., you can match countless permutations and combinations, but it depends on your imagination. Try it if you like it, it's delicious.

Lotus Purple Gold Pearl Tart

1. The sweet potatoes are steamed in water, peeled and ground into a puree, kneaded into small balls, set aside

2. The black rice that has been soaked overnight, steamed in water to the extent that the rice grains are Q bombs without popping, add fine sugar and mix well

3. Egg yolk with whipped cream, milk, low powder and powdered sugar, mix well with black rice

4. Pour the black rice egg tart water into the egg tart crust, and it’s 70% full

5. Boil the glutinous rice balls in a pot under boiling water until they float, and remove the cold water

6. Arrange the sweet potato balls and glutinous rice balls on the edge of the egg tart

7. Put it in the middle of the oven, heat up and down at 190 degrees, and bake for about 15 minutes.

8. After it’s baked and let it cool, you can decorate it with sliced cherry tomatoes.

Tips:
1. The purple rice shouldn't be too ripe and rotten until the rice grains burst. If there is too much moisture after steaming, you can add a little glutinous rice flour to increase the viscosity.
2. The sweetness is not very high. For sweet-loving cones, the amount of sugar can be increased appropriately.