Milky Purple Potato Rice Cake

Name: Milky Purple Potato Rice Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Rice noodles; 40g Milk a; 5g Purple Sweet Potato Powder; 30g Milk b; 2 pcs Egg white; 5g Caster sugar; A few drops Lemon juice

by tina Qingtan Liying

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It was the first time I made rice cakes and it was very successful. The taste is Q-bomb, the milky flavor is full, and it is not greasy to eat more. It only takes 15 minutes to use the steaming function. The iron kettle is really good!

Ingredients

Milky Purple Potato Rice Cake

1. Mix rice noodles with 40 grams of milk and set aside

2. Sift purple sweet potato flour into 30 grams of milk and mix well

3. Pour the purple potato paste into the rice paste and mix well

4. Beat the egg whites with an electric whisk until coarsely foamed, add 5 grams of fine sugar

5. Hit to rigid foam

6. Dig one-third of the meringue into the purple potato rice paste, stir evenly

7. Pour the mixed purple potato rice paste into the remaining meringue

8. At this time, add a few drops of lemon juice to the rice paste and mix well

9. Pour the well-mixed rice paste into the mold

10. Put it in a rice cooker with boiling water

11. Select the steaming function key, steaming for 15 minutes

12. After 15 minutes, you can take out the mold, and eat it while it is hot for more delicious taste

Tips:
1. The purple potato flour is sieved to make it easier to stir
2. Because purple sweet potato will turn blue when it meets egg white, add a few drops of lemon juice, the color will turn purple again
3. After steaming, be careful when opening the lid, try not to drip water drops on the rice cakes