Yam Purple Sweet Potato Osmanthus Cake

by Weilan Weibo

4.7 (1)

Favorite

4

Difficulty

Normal

Time

2h

Serving

2

The beautiful combination of yam and purple sweet potato, white purity, purple romance, and full of sweet-scented osmanthus fragrance, let the beautiful mood bathe in perfect happiness!

Ingredients

Yam Purple Sweet Potato Osmanthus Cake

1. Wash the purple sweet potato and yam and steam it on a tray

2. Warm the cooked purple sweet potato in the food bag, use a rolling pin to crush it into a puree, and sieve

3. Add brown sugar and mix well

4. Warm the yam in the food bag, use a rolling pin to crush it into puree, and sieve

5. Add sugar and mix well

6. Add 150g of milk to the milk pot and boil

7. Add 1.5 slices of fish film and stir gently

8. Until completely melted

9. Pour into the purple sweet potato and mix well

10. Pour the mashed purple potato into the mold and set it naturally

11. In the same way, boil 100g coconut milk and add 1 slice of fish film until completely melted

12. Pour into the yam mud

13. Stir well

14. Pour into the top of the purple potato mash mold and set it naturally

15. Take out the solidified body

16. Cut into pieces

17. Sweet-scented osmanthus sugar and sweetened ginger juice and sprinkle on top

18. Chopped seasonal fruits and sprinkle on top, OK! It's ready for dinner!

Tips:
1. The purple potato and yam puree must be sieved to be delicate.
2. If it is too viscous when sieving, add less milk.

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