Coconut Purple Sweet Potato Glutinous Rice Cake
Purple sweet potato filling: | Purple Sweet Potato About 240g |
Milk 50ml | White sugar 30g |
Condensed milk 20g | Skin: |
Water or milk 100ml | sugar 25g |
Oil 40g | Glutinous rice flour 120g |
Chengmian 15g | Surface: |
Coconut Appropriate amount |
Step 1
Purple sweet potatoes are steamed over high heat until the skin cracks. Peel and set asideStep 2
Crush purple sweet potato filling, add sugar and mix wellStep 3
Add milk and condensed milk and mix wellStep 4
The filling should not be too thin, just moderateStep 5
Divide into 10 equal portionsStep 6
Glutinous rice flour with sugarStep 7
Pour in water or milk to form a dough Then add oilStep 8
Knead into doughStep 9
Divide the glutinous rice dough into 10 portions Press each powder into a skin and wrap it with a filling It’s not easy to wrap up. Be patient.Step 10
Put in steamerStep 11
Cover and steam over high heat for 13 minutesStep 12
BaipangpangdiStep 13
While hot, evenly coat with coconut pasteStep 14
Put it in a box and save it. Don’t let your skin dry out.Step 15
Cut it and try it. It’s delicious. Cooking tips for coconut and purple sweet potato glutinous rice cakes
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