Rose Date Mud Yam Cake

Rose Date Mud Yam Cake

1. Wash the yam and steam it on the skin (I think it’s easier to peel off after being cooked, and it’s not easy to change color, and I have allergic skin, so I get pimple and itchy when I get these mucus things)

2. Red dates are pitted and steamed together

3. Put the steamed jujube into the cooking machine to make jujube puree, or you can crush it yourself

4. Pass the stirred jujube puree through a sieve to make the taste more delicate

5. Put a little oil or sesame oil in the pot, put the jujube puree into the pot and fry

6. When the water in the jujube puree dries up, it becomes very sticky, add rose flower sauce and stir fry evenly (because the rose flower sauce is already very sweet, so I did not add additional sugar)

7. The steamed yam is pressed into mud with a rolling pin

8. Knead the pressed yam puree with sugar and glutinous rice flour into a smooth dough

9. Take out a small piece of noodles from the dough, knead it into a ball like glutinous rice balls and squeeze it, then press it again, wrap it with rose-jujube paste filling, then wrap it tightly, and knead it again into a ball

10. Roll the kneaded ball on cornstarch and press it out with a mold

11. Take a plate, brush it with a thin layer of oil, and place the pressed jujube mud yam cake raw embryo on it

12. Steam in a pot on the water for 8-10 minutes.