Purple Sweet Potato Glutinous Rice Cake

Name: Purple Sweet Potato Glutinous Rice Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 45g Glutinous rice flour; 35g Sticky rice; 20g noodles; 50g Powdered sugar; 20g Salad oil; 150g milk; 200g Purple potato filling; 30g Coconut; Some Cake flour

by sourcehe

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

Glutinous rice cake is a kind of pastry in Guangdong. The skin is composed of glutinous rice flour, sticky rice flour, and noodles. The filling is mainly sweet, such as purple sweet potato filling, red bean paste filling, pineapple filling, etc. The taste is soft and smooth, elastic, white as snow, and the Q-bomb is delicious.
The glutinous rice dumplings are loved by the people of all ages. They are suitable for all ages. They are fragrant and delicious. The ingredients are healthy, sweet and fragrant. After a busy period of most of the day, they will eat some glutinous rice dumplings at afternoon tea, resurrect with blood and continue to work. PS: The following ingredients can make 16 30g glutinous rice cakes. 12 grams of filling, 18 grams of skin

Ingredients

Purple Sweet Potato Glutinous Rice Cake

1. The method of purple potato filling: steamed purple potato, peeled and mashed, stir-fried with salad oil, maltose, and white sugar to form purple potato filling, let cool; PS: For the specific method of purple potato filling, please refer to my recipe, purple potato filling.

Purple Sweet Potato Glutinous Rice Cake recipe

2. Put a little glutinous rice flour in a pot and stir-fry until it is slightly yellow and ready to cook. It is mainly used for hand flour; PS: The fire should be very small when frying.

3. Crust making: mix milk and salad oil, then pour in powdered sugar and mix well;

4. Mix glutinous rice flour, sticky rice flour, and noodles, mix and brush;

5. Pour the brushed powder into the milk mixture homogenizer, and there is no granular batter; brush the batter twice, the thinner and evenly steamed, the smoother the skin;

6. Wrap the dough with plastic wrap and let it sit for 30 minutes;

7. Boil an appropriate amount of water in the steamer, and steam for 20 minutes;

8. When the steamed batter is hot, stir until it is smooth and shiny, then let it cool;

9. Let the cold batter be divided into small groups of 18 grams, so that the skin is ready; PS: You can use some cake powder, so that it is not sticky.

10. Put 12 grams of purple sweet potato filling into the skin;

11. Wrap the filling in the skin and tighten the mouth;

12. Sprinkle the prepared glutinous rice cake with coconut paste and spread it evenly. PS: Put it in the refrigerator and taste better.

Tips:
1. The ratio of various flours in the skin must be reasonable, so that the skin is soft and smooth;
2. When steaming, you must have enough time to steam thoroughly and cut;
3. Coconut paste is both decorative and delicious.