Purple Sweet Potato Glutinous Rice Cake

Name: Purple Sweet Potato Glutinous Rice Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Purple Sweet Potato; 125g milk; 125g Glutinous rice flour; 240g Red bean paste; Some Coconut

by Dragon Baby Chen Nuo

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Don’t cook the purple sweet potato and cook it in a different way. It has a high-value appearance and low-calorie. The whole grain is more delicious. When making glutinous rice balls, there is still a small half-bag of glutinous rice flour. Mix these two ingredients together to eliminate the inventory. Different brands of glutinous rice flour have different water absorption properties, so it’s better to not stick your hands when making noodles

Ingredients

Purple Sweet Potato Glutinous Rice Cake

1. Clean the purple sweet potato, scrape off the skin, cut into 1 cm purple sweet potato slices, soak in water to soak the white sticky slurry exuded from the purple sweet potato.

Purple Sweet Potato Glutinous Rice Cake recipe

2. Boil a pot of boiling water, put the purple potato in a steamer, and steam for 10-15 minutes on high heat. Use chopsticks to easily penetrate the purple potato chips to turn off the heat. Long Bao steamed the whole purple sweet potato, and the extra part can be saved for next time or eaten directly.

3. Take 50 grams of purple sweet potato and add milk into the juice cup or food processor to make a thick purple sweet potato paste.

4. Take a deep basin, pour the glutinous rice flour first, and pour the purple sweet potato paste several times in small amounts. Don't pour it all at once, unless there is enough glutinous rice flour to spare.

5. Put on disposable gloves, knead the glutinous rice flour and purple sweet potato paste into a smooth dough, cover with plastic wrap and leave for 20 minutes

6. The red bean paste filling is divided into 12 pieces according to 20 grams each, and rounded. If the bean paste filling is relatively wet and difficult to knead, you can put it in the refrigerator for 10 minutes and then take it out and knead it smoothly.

7. The purple sweet potato dough is divided into 12 pieces according to 25 grams each, and they are also rounded out separately. Long Bao made a bigger one this time, and it feels like the smaller one will be smaller and more delicate.

8. Take a purple sweet potato dough and press it flat, wrap it with a red bean paste filling, and finally close it. Round the closed part and place it down.

9. Put the wrapped purple sweet potato dough on a plate lined with oil paper, put it in a steamer with boiling water, and steam for 10 minutes on high heat

10. Turn off the heat and simmer for 3 minutes before baking.

11. While the steamed purple sweet potato is hot with some moisture, put it on a plate with coconut paste and roll it a few times, soak it with coconut paste, and place it on a small paper tray.