Purple Sweet Potato Sesame Cake

Name: Purple Sweet Potato Sesame Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Purple Sweet Potato; 120g milk; 20g Glutinous rice flour; 60g Sticky rice; 20g Potato starch; 20g Sugar; 25g White sesame; 25g Dried cranberries; 5g corn starch

by salila

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I made a very healthy snack today. Low sugar and low fat, it is very suitable for ladies who lose weight as afternoon tea. The color of the finished product is really amazing, and the taste is still very good even after cooling. The inside is soft and waxy, with the sweet and sour taste of cranberry; on the outside, the fried sesame seeds are fragrant and crispy, so delicious that you can't stop your mouth.

Ingredients

Purple Sweet Potato Sesame Cake

1. Prepare all the ingredients and weigh them.

2. And dried cranberries.

3. Put the steamed purple sweet potato and the right amount of milk into the food processor.

4. Beat into delicate purple potato mash.

5. Put all the flour in the cooking bowl, add the mashed purple potato and the remaining milk.

6. Add a little cornstarch to the dried cranberries and mix well to coat the cranberries with a layer of cornstarch.

7. Pour the dried cranberries into the purple potato paste and mix well.

8. Brush the mold with a thin layer of vegetable oil in advance, and pour the cranberry purple potato paste into the mold. Put it in a steamer, and after the high heat is boiled, steam on a medium-to-low heat for 20 minutes.