1. Wash the sweet potatoes after peeling, and cut into thin slices
2. Add water to the pot, bring to a boil on high heat, then add the sweet potatoes and steam for about 12 minutes, until the sweet potatoes are soft and rotten
3. Add horseshoe flour, sticky rice flour, wheat starch, and granulated sugar to the container
4. Then pour in 210 grams of pure milk
5. Then pour in 210 grams of water
6. Stir thoroughly
7. Pour 150 grams of steamed sweet potatoes and part of the solution from step 6 into the cooking cup
8. Break it up with a food processor, about 1~2 minutes
9. Mix the sweet potato sauce and the remaining flour paste evenly, and then strain once to filter out the unbroken sweet potato diced
10. LOCK glass bowl is brushed with a layer of oil to prevent sticking
11. Add water to the pot, bring to a boil on high heat, then put it into a greased container, pour half a container of sweet potato flour, cover the pot, and steam for about 10 minutes until it is completely condensed
12. Then pour in the remaining sweet potato flour paste, cover the pot, and steam for 15 minutes. After turning off the flame, do not open it in a hurry, and continue to be stuffy for about 5 minutes
13. Cool the prepared sweet potato cold cake in a container, then cover it and keep it in the refrigerator until it is cold (I make it at night and refrigerate it until the next morning)
14. When eating, take out the cold cake, slice and cut into pieces, the thickness is about 2 cm, and the length and width are both 5 cm.
15. Roll the chopped cold cake in the coconut paste, evenly stick the coconut paste
Tips:1. If you have lotus root noodles at home, you can use lotus root noodles instead of horseshoe noodles in this recipe;
2. If the sweet potato is not too sweet, add 10 grams of fine sugar in an appropriate amount;
3. It is best to filter the sweet potato flour paste and steam it after making it in the food processor to ensure that the cut surface of the sweet potato cold cake is smooth.
