Purple Sweet Potato and Red Bean Cake

Purple Sweet Potato and Red Bean Cake

1. Soak red beans and barley in clear water 10 hours in advance.

2. As shown in the picture, add 4 bowls of water.

3. Bring to a boil, cover and boil for 10 minutes, then turn off the heat, cover and simmer for 30 minutes. When the lid is opened, the red beans will have bloomed. Then add 30 crystal sugar. Keep cooking. Stir several times after a few minutes to avoid muddy bottom.

4. Cook until the water in the red beans is almost dry, but there is a little sticky water in the bottom of the pot.

5. The red beans will become drier after they are allowed to cool.

6. Sweet potatoes and purple potatoes are 50 grams each. I peel them and bake them in a microwave oven. You can microwave or steam them.

7. Add 125 grams of Wangwang milk to the sweet potato.

8. Put it in the cooking machine and mash it.

9. The mashed sweet potato and purple potato mash are set aside.

10. Add 100 grams of glutinous rice flour to the purple potato mash. Knead into dough.

11. Knead into purple sweet potato dough.

12. Add 100 grams of glutinous rice flour to the mashed sweet potato and knead it into a mashed sweet potato. Cover with plastic wrap and leave for 30 minutes

13. Take a ball of mashed sweet potato, knead it into slices and wrap a ball of red bean paste.

14. Brush a little vegetable oil in the moon cake mold to prevent adhesion, and then put it into the moon cake mold to make a shape.

15. Cover the grate with greaseproof paper. If you don't have greaseproof paper, you can also brush a layer of vegetable oil on the grate to prevent sticking. Steam it in a hot pot on cold water for 5 minutes!

16. You can put some sweet-scented osmanthus sugar when you eat, or leave it alone!

Tips:

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