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 into the steamer and steam for about 12 minutes until the purple sweet potato is soft and rotten; put the steamed purple sweet potato and all the ingredients except coconut into the food processor, and beat it into a delicate Thick pulp
2.
Take a square heat-resistant fresh-keeping container (or other heat-resistant container you have), and apply a thin layer of vegetable oil to the inside of the fresh-keeping container to prevent sticking (use corn oil or sunflower oil, don’t use heavy-tasting oils such as peanut oil, So as not to affect the taste of the finished product), pour 1/3 of the purple sweet potato paste into the box; put the box into 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. Total steaming time is 35 minutes
3.
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; take out the refrigerated purple sweet potato cold cake and cut it into 16 pieces with a knife. Roll the cut cold cake in the coconut paste, so that the surface is evenly coated with a layer of coconut paste, and it can be served on a plate.
Tips:
1. Purple sweet potatoes can be bought in supermarkets and vegetable markets. If you do not buy purple sweet potatoes, you can substitute ordinary sweet potatoes, but the finished product will not have such a pleasant purple color.
2. Lotus root noodles are available in general supermarkets. When buying it, choose the original, sugar-free lotus root flour.
3. Sticky rice noodles are ground rice flour, also called indica rice noodles or rice noodles. Unlike glutinous rice flour, sticky rice flour is not waxy. If glutinous rice flour is used, the finished product will be too soft and waxy. When making snowy mooncakes, rice flour is also an indispensable ingredient.
4. This cold cake, if it is steamed directly, it is difficult to steam thoroughly inside, so steam it in three times.
5. The cold cake is very sticky when it is just steamed, and it needs to be refrigerated before it can be cut. If the knife is still sticky when cutting, you can dip the knife in some cold water and then cut, it won't stick.
6. The finished cold cake should be kept refrigerated, and it is best to eat it within one day.
