Purple Sweet Coconut Glutinous Rice Cake
1.
Mix glutinous rice flour, sweet potato powder and powdered sugar in a bowl. Add the powdered sugar according to your own taste. I prefer the light taste, so I don’t add much. The powdered sugar I choose will be smoother than sugar. Can use granulated sugar or soft white sugar
2.
Gradually add 210 ml of milk to the mixed powder. While adding the milk, keep stirring. The milk should be added slowly but continuously, otherwise the flour will clump, try to avoid clumping, and stir until there are no large particles. , A thicker condensed milk-like solution
3.
Put the stirred powder solution on the pot and steam for 8-10 minutes, pay attention to observation, do not steam for too long, otherwise it will turn yellow
4.
While steaming the glutinous rice skin, prepare the purple potato filling and shredded coconut, peel the purple potato, slice it, and steam for 8-12 minutes in the pot until soft, press it into a bowl of purple potato puree, then add a small amount of milk to mix. About three tablespoons, make purple sweet potato filling, find a plate and place shredded coconut on it.
5.
After the glutinous rice skin is steamed, move it from the bowl to the cling film. It is best to put a little oil on the cling film in advance to prevent sticking, and then put on plastic gloves
6.
Grab a small piece in your hand, and then squeeze it into a bun skin, thick in the middle and thin in the outer edge, and then put purple potato filling in the middle
7.
Use two hands together to seal the dumplings. Because the glutinous rice skin is very sticky, it is easy to seal. Organize the shape, as you like
8.
Put the dumplings on the shredded coconut, and evenly dip the whole dumplings. It is delicious and beautiful, and it also prevents your hands from getting on your hands. Then put it on the plate.
Tips:
1. The glutinous rice skin of this formula is more vigorous and chewy. If you like the soft and waxy one, you can add more milk to make the glutinous rice skin softer;
2. This amount can make about 12 glutinous rice cakes the size of a small ping-pong ball;
3. The prepared glutinous rice cakes should be sealed and refrigerated, because there are no additives, they should be eaten as soon as possible. I kept it for about two days;
4. Those who like other tastes can play by themselves. Food is to create according to your mood and preferences. That is your taste;
5. The shredded coconut coated on the outside can be replaced with various powders, such as mashed coconut, cooked soybean powder, cooked matcha powder, cooked glutinous rice flour, or that phrase, whatever you like.
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