1. Put the glutinous rice flour in a saucepan, stir-fry on a low heat, stir with a spatula in the middle, and stir-fry until it turns yellow.
2. Mix 150 grams of glutinous rice flour, 70 grams of plain flour, 150 grams of purple potato puree, and 60 grams of water to knead a purple potato dough; mix 150 grams of glutinous rice flour, 70 grams of plain flour, 75 grams of water, and 20 grams of sugar to form a dough White dough
3. Put some cooked glutinous rice flour (or just apply a layer of vegetable oil) into the 70g moon cake mold. Divide the two colors of dough into small doses. Squash a purple sweet potato seed and put it in the mold
4. Add purple sweet potato and coconut filling
5. Put in a white dough
6. Buckle the mold upside down on the chopping board, press down slightly harder, lift the moon cake mold, demold, and press it into a pattern with purple on top and white on bottom. The upper white and lower purple flower patterns are made in the same way, except that the order of the dough put in the mold is changed.
7. Put the finished biscuits into a steaming dish lined with a baking cloth, in a cold water pot, turn to medium heat and steam for 15-20 minutes, turn off the heat and simmer for 3-4 minutes before removing the lid
8. Finished picture
Tips:The amount of water needed for kneading should increase or decrease according to the water absorption of the flour and purple sweet potato.
