Purple Sweet Potato and Yam Corn Cake

by Dawn 8025

4.6 (1)

Favorite

3

Difficulty

Normal

Time

30m

Serving

3

Purple sweet potato yam corn cake, good slogan, rich nutrition, easy to make! Purple potato contains more sun-dried elements and anthocyanins than ordinary sweet potatoes. Purple sweet potato is rich in potassium, carotenoids, folic acid, vitamin C and B6 and other vitamins and minerals, and also rich in dietary fiber. Yam has the effect of invigorating the spleen and replenishing qi. Yam contains a special mucus protein, which can improve immunity when given to babies! Fruit corn is thin, juicy, crispy and sweet, just like fruit.

Ingredients

Purple Sweet Potato and Yam Corn Cake

1. Peel and slice purple sweet potato, peel and cut yam into strips, wash corn and set aside.

2. Put the prepared three ingredients in a steamer and steam for 20 minutes.

3. Peel the corn into corn kernels.

4. Press the yam into a mud, add an appropriate amount of sugar, and stir evenly.

5. The purple sweet potato is pressed into puree.

6. Take the moon cake mold, add a layer of purple potato mash, and then add a circle of corn kernels.

7. Continue to add a layer of yam mud.

8. Finally, add a layer of mashed purple potato, flush with the mouth of the mold.

9. Unmold and load it on the plate.

Tips:
Yam, it is best to choose iron yam. Fruit corn can not be added.

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