Unsweetened Purple Sweet Potato, Red Bean and Coix Seed Crisp

Name: Unsweetened Purple Sweet Potato, Red Bean and Coix Seed Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 50g butter; 1 piece egg; 30g Xylitol; Some Black sesame

by Simple taste of food

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I love all kinds of desserts and snacks. There are many kinds of desserts on the market, but all kinds of additions are also "various" 😳. It is really not suitable for people like me who can’t live without desserts. This one-bite crisp uses red bean barley and purple sweet potato. Everyone knows that adzuki bean and coix seed is to dispel dampness and invigorate the spleen. In order to increase the taste, xylitol is added, which greatly reduces the calorie intake.
The more emmm talks about it, the more I feel that this dessert is more suitable for this hot season. "

Ingredients

100g Low Powder
50g Butter
1 piece Egg
30g Xylitol
Some Black Sesame

Unsweetened Purple Sweet Potato, Red Bean and Coix Seed Crisp

1. Soften the butter with xylitol and sift into the low powder.

Unsweetened Purple Sweet Potato, Red Bean and Coix Seed Crisp recipe

2. Knead into small particles without dry noodles.

3. Add a small amount of egg liquid.

4. Mix into a smooth dough, cover with plastic wrap and store in the refrigerator for one hour.

5. Filling: Red bean and coix seed is softened in a pressure cooker, steamed in a purple sweet potato steamer, put all together and pressed into a mud and then rubbed into a long strip. The refrigerated noodles are rolled into a long strip of noodles, and the filling is rolled up inside and rubbed slightly to make the filling Blend it better with the dough, brush with egg mixture and sprinkle with black sesame seeds, cut into sections and place on a baking tray.