1. 1. Prepare all kinds of materials;
2. 2. Peel and cut 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 for about 12 minutes, until the purple sweet potato is soft and rotten;
3. 3. Put the steamed purple sweet potato and all the ingredients except coconut paste into the food processor;
4. 4. Beat into a delicate thick paste
5. 5. Take a square heat-resistant fresh-keeping box (or other heat-resistant container you have), and apply a thin layer of vegetable oil in the fresh-keeping box to prevent sticking (use corn oil or sunflower oil, not peanut oil, etc.) Oil, so as not to affect the taste of the finished product).
6. 6. Pour 1/3 of the purple sweet potato paste into the box. 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 35 minutes in total.
7. 7. After being steamed, the thick purple potato pulp will be shaped into a cake. After cooling, put it in the refrigerator until it is cold;
8. 8. Take out the refrigerated purple sweet potato cake and cut into 16 small pieces with a knife;
9. 9. Roll the chopped cold cake in the coconut paste to make a layer of coconut paste evenly on the surface, then it can be served on a plate.
