Two-color Small Cold Cake

Name: Two-color Small Cold Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 50g corn starch; 30g Sugar; 5g Corn oil; Some pure water; 100g Purple Potato Mashed

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My husband likes all kinds of delicacies made of glutinous rice, rice cakes, rice dumplings, and glutinous rice balls. On the Qixi Festival, I made a small cold cake. My husband likes it very much. I always praised it as delicious.
Take it out of the refrigerator on a hot day, eat two pieces, sweet and waxy, cool and cool, relieve hunger and hunger, much better than sorbet. If this small cold cake is only pure white, there seems to be something lacking in the color. Adding a piece of purple sweet potato immediately makes it much more beautiful, delicious and beautiful, enriching the layer and improving the taste. If you like to eat sweet, add 2 spoons of osmanthus honey to taste better.

Ingredients

Two-color Small Cold Cake

1. Prepare the ingredients you need. The purple sweet potato is cleaned, peeled and cut into small pieces.

2. Add sugar to the purple sweet potato, then add an appropriate amount of water and stir it into a puree with a food processor or a wall breaker. Sieving it will be more delicate, I haven't sieved, I'm lazy.

3. We need to make two batters. The first serving: add 150 grams of glutinous rice flour, 5 grams of corn oil, 30 grams of sugar, add an appropriate amount of purified water to the mashed purple potato, and stir into a batter with chopsticks. The consistency of the batter should be appropriate. Use a spoon to scoop up a spoonful and it will flow down smoothly, as shown in the picture.

4. The second batter: Take another clean bowl, add 150 grams of glutinous rice flour, 50 grams of corn starch, 5 grams of corn oil, 30 grams of sugar, then add an appropriate amount of purified water, and use chopsticks to stir into a thick and suitable batter. It looks very smooth, just scoop up the batter and drip in a streamlined state, just like the picture in the picture.

5. Find a heat-resistant container, a little bigger, I use a glass crisper. Use a brush to brush an appropriate amount of corn oil on the bottom and four walls of the container to prevent adhesion. However, it is recommended that friends also put a layer of plastic wrap, or use baking paper or tarp is also a good method. I am not as good as oiling paper or plastic wrap.

6. In the oiled container, first pour a white batter with a thickness of about 1 mm. Shake the container left and right to make the batter smooth.

7. Cover with plastic wrap, pierce a few small eyes on the surface with a toothpick, then put it in a steamer, steam it for 15 minutes. I use a steam cooking machine, which produces heat in 1 second, which is more convenient and does not need to be boiled in advance.

8. After the batter is steamed, take it out, remember to wear gloves and be careful of hot hands! Then scoop an appropriate amount of purple sweet potato batter, the same thickness of about 1mm.

9. Cover with plastic wrap, return to the steamer and continue steaming for 15 minutes. Put a layer of white, a layer of purple, and a layer of white on the remaining batter, and repeat until the steaming is complete. I steamed 3 layers of white and 2 layers of purple. If you find it troublesome, you can steam only two layers, one white and one purple. But good food is not afraid of trouble.

10. Take the steamed cold cake out, let it cool for a while, cover it and put it in the refrigerator, take it out after it is cool, cut it into small pieces with a knife, and enjoy it! If you like something sweeter, you can also add some sweet-scented osmanthus to make it taste even better!