Two-color yam cake
Ingredients
- Iron Bar Yam 450g
- Purple Sweet Potato Flour 8g
- Condensed milk 20g
Steps
1. Wash and cut the yam into sections.
2. Place in a steamer and steam for about 20 minutes until soft.
3. Peel the steamed yam, put it in a plastic bag and press it into puree.
4. Add condensed milk to the yam puree.
5. Knead evenly through the plastic bag.
6. Divide the kneaded yam puree into two parts, 150g and 300g. Add purple sweet potato powder to 300g of yam puree.
7. Knead the purple sweet potato flour evenly.
8. Divide into small portions of 15 grams each and roll into balls.
9. Divide the white yam puree into 15g portions and roll into balls.
10. Take a purple ball and put it into the mooncake mold, and flatten it slightly with your hands.
11. Take another white ball, put it into the mold, and flatten it slightly with your hands.
12. Finally, take a purple ball and put it into the mooncake mold, and flatten it slightly with your hands.
13. Press the bottom of the mold with one hand to prevent it from moving, and press down with the other hand.
14. Pick up the mold and push it downward to release the yam cake.
Tips
- 1. The amount of condensed milk I added is small and has no sweetness. If you like it sweet, you can increase the amount of condensed milk.
- 2. I use a 50g mooncake mold.
- 3. Yams can be peeled first and then steamed.
- 4. The yam must be steamed, so that the pressed yam puree will be fine.
