Low Fat Purple Potato Corn Sticky Cake

Name: Low Fat Purple Potato Corn Sticky Cake
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Corn flour; 60g Glutinous rice flour; 20g Salad oil; 220g Purple Sweet Potato; 40g starch; 10g Sugar; 150g Plain Water; 20g Cooked Sesame

by Xiancao'er

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Most moon cakes on the market are high in sugar and fat, which is extremely unhealthy, especially for the elderly.
Originally, I made my own nutritious and healthy moon cakes for a healthy and happy Mid-Autumn Festival, but the raw materials were not complete, so I had to use a mold to make a corn sticky cake for the elderly to taste.

Ingredients

Low Fat Purple Potato Corn Sticky Cake

1. Prepare the ingredients.

2. Take a bowl, pour glutinous rice flour, corn flour, starch, sugar, salad oil, add water and mix well to form a thin batter.

3. Put it in a steamer and steam for 20 minutes on high heat.

4. Wash the purple potatoes, cut in half, and steam them with the batter.

5. Take it out and crush it with a spoon.

6. Add sesame seeds, mix well and set aside.

7. Then knead into small balls of about 20 grams each and set aside.

8. After the batter has been steamed for 5 minutes, stir it with chopsticks.

9. Let the steamed dough cool and knead it thoroughly.

10. Then divide into small doses of 30 grams each.

11. Reun and squash the dough into a dough, then wrap the purple sweet potato filling in the middle. Use your thumb and forefinger to gently push up the dough until it is completely combined.