1. Wash the spinach and squeeze it into a blender. Cut the pumpkin and purple potato into small pieces and steam.
2. Add 100 grams of flour to the three kinds of vegetables, knead it into a smooth dough, leave it to ferment 1-1.5 times, the purple sweet potato has less moisture and is dry, and a little water and flour can be appropriately added together to form a dough.
3. For the fermented dough, poke a hole with your finger and the dough does not rebound, indicating that the fermentation is complete. In the summer, the temperature is high for about 1 hour, and in the winter, the temperature is low and it must be fermented in a warm water basin.
4. Take the pumpkin dough and roll it into a circle with a diameter similar to that of the mold base.
5. Brush the inner wall of the mold with a thin layer of salad oil (olive oil, corn oil, etc.).
6. Put the rolled pumpkin dough on the bottom and continue to do the same with the purple sweet potato dough. After rolling it out, spread it on the pumpkin dough.
7. Roll out the spinach dough again.
8. Leave a little spinach dough to make two leaves, knead the dough into a round shape, and gently press it with a fork and knife to make the lines of the leaves.
9. Then make the roses, take a small piece of pumpkin dough and purple sweet potato dough, and roll them into round slices with a rolling pin, about 5 pieces are enough.
10. Then fold the noodles crosswise and press lightly in the middle with chopsticks.
11. Then roll up the dough from top to bottom (or from bottom to top).
12. After rolling into a strip, divide it into two with a knife in the middle.
13. Stand it up and reshape it a little. The petals are roses.
14. Dip the prepared flowers and leaves with water and place them on the dough. Decorate slightly and set aside for about 40 minutes before steaming.
15. Pour clean water into the steamer, and put the steamed cakes into the pot after the high heat boils. The steaming time is 25-30 minutes.
16. Finished picture.
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Tips:If you like sweeter ones, you can add a little rock sugar when steaming pumpkin and purple sweet potato. If you don’t have rock sugar, you can also use white sugar. I personally like the original flavor that comes with vegetables that are light and sweet, so I think it tastes just right. The mold uses a Sanneng 6-inch live-bottom cake mold. If you don't brush the oil in the mold, the steamed cake will stick to it. The flowers on the surface are up to your personal preference. It's simpler and you don't need to make roses.
