Purple Potato Poria and Kidney Bean Cake

Name: Purple Potato Poria and Kidney Bean Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Basic White Bean Paste; 20g Poria powder; 140g Purple Potato Mashed; 20g Powdered sugar

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I had a heart for a long time, but I ate too much during the New Year. With the reduction of snacks a little bit, I am ready to gradually clean the refrigerator. The purple potato mash is the first to bear the brunt, and the place to go has already been arranged for it. The basic white bean paste is sugar-free. After adding Poria cocos, there is a slight Poria flavor. Maybe you will not get used to it. Add a little powdered sugar and adjust it.

Ingredients

Purple Potato Poria and Kidney Bean Cake

1. Ingredients: 200 grams of basic white bean paste, 140 grams of purple potato mash, 20 grams of Poria powder, 20 grams of powdered sugar

Purple Potato Poria and Kidney Bean Cake recipe

2. Pour the tuckahoe powder and white bean paste into a bowl, mix well, add powdered sugar, mix well

3. Divide the white bean paste into two portions, and roll out a rectangle with the same size and thickness of 0.6 cm. The mashed purple potato is also rolled into a rectangle of the same size. Spread a piece of white bean paste on the bottom, put purple potato mash, and align it. Cover with another piece of white bean paste.

4. Cut off the irregular sides, cut into small squares of equal size, and decorate the surface with goji berries

Tips:
Purple potato puree: The purple potato is cooked and crushed into a puree. Add sugar and mix well. Basic white bean paste: White kidney beans are peeled, boiled and rolled into puree.
If the mashed potatoes and red bean paste made by yourself are too runny, you can put them in a pot and fry them dry or use cooked flour to adjust.