Purple Sweet Potato Cake
1.
Peel and cut the purple sweet potato into a bowl. After adding water to the steamer and boil over high heat, put the purple sweet potato in the steamer and steam it on high heat for about 12 minutes, until the purple sweet potato is soft and rotten; put the steamed purple sweet potato and everything except coconut Put the ingredients into the food processor and beat them into a fine thick paste
2.
Take a square heat-resistant fresh-keeping box, and apply a thin layer of vegetable oil to the box to prevent sticking (use corn oil, sunflower oil, etc. that have almost no smell, and don’t use peanut oil and other oils with heavy flavors, so as not to grab it. The taste of the finished product), pour 1/3 of the purple sweet potato paste into the box
3.
Put the box in a steamer with boiling water and steam for 10 minutes on medium heat. Open the lid of the steamer, pour the other 1/3 of the purple sweet potato paste into the box, and continue to steam for 10 minutes. Pour in the remaining 1/3 of the purple sweet potato paste and steam for 15 minutes. The steaming time is about 35 minutes.
4.
After being steamed, the thick purple potato pulp will be concentrated into a cake. After cooling, put it in the refrigerator until it is cold; take out the refrigerated purple sweet potato cold cake, cut into suitable small pieces with a knife, roll the cut cold cake in the coconut paste, so that the surface is evenly dipped in a layer of coconut paste , You can serve it on a plate
