Rose Yam Cake
1.
Peel the yam (wear gloves to prevent allergy to yam juice), cut into pieces, steam (cook in water for 10 minutes), and crush.
2.
Take one-third of the yam puree, add wild x honey, milk, rose sauce (or rose sauce), or sprinkle some dried rose petals to decorate, and mix well.
3.
Two-thirds of the yam puree is 40 grams each, and one third is 10 grams of rose paste, (the mold is sticky and the cooked glutinous rice flour is easy to release) and puts into a 50-gram moon cake mold.
4.
Unmold, put a spoonful of sugar osmanthus in the middle, and sprinkle a little dried osmanthus to decorate.
5.
Although it doesn't look as good as purple sweet potato, it has the unique fragrance of rose, which adds a lot of flavor to this yam cake.
6.
Can make afternoon tea.
7.
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