1. Wash the purple sweet potatoes and cut them into thin slices. In order to save the time of steaming the purple sweet potatoes, we specially cut the purple sweet potatoes thinly.
2. Put an appropriate amount of water in the pot, put the sliced purple sweet potato on the steamer, and steam for ten minutes.
3. Take out the steamed purple potato, press it into a puree with a spoon, and stir quickly to make the purple potato puree more delicate
4. Set aside half of the purple potato puree for filling, and sift the other half of the purple potato puree into an appropriate amount of glutinous rice flour and stir.
5. I added a little milk to stir in the middle, and continued to knead it into a smooth dough
6. Take a small piece of dough, wrap it in an appropriate amount of mashed purple potato, and then round it, wrap it all up one by one. The mashed purple potato is less, and some mango is used for filling later.
7. Put the wrapped purple sweet potato balls on the steamer, put it on a layer of kitchen oil paper, and steam for about 15 minutes.
8. The steamed purple sweet potato glutinous rice cakes are hot and rolled with a layer of coconut paste.
Tips:1. Cut the purple potato into thin slices as much as possible to save the time of steaming the purple potato;
2. The amount of glutinous rice flour can be increased or decreased according to the amount of purple potato puree, and it can be kneaded into purple potato dough;
3. Adding milk can increase the flavor of milk, if you don't like it, don't add it;
4. The steamed purple sweet potato glutinous rice cake must be rolled with coconut paste while it is hot, otherwise the coconut paste will not stick to it.
