Yam glutinous rice cake

Yam glutinous rice cake: iron rod yam 400g (the weight after peeling is about 250g)	White sugar 5g
Glutinous rice flour 100g	Brown sugar water: brown sugar 50g
Clear water 100g	Lotus root starch 6g (add 15g of water to make lotus root starch water for thickening)
Decoration: dried osmanthus A little

How to make yam glutinous rice cake

Step 1

Peel the yam from the iron stick and cut into small pieces. Steam in a pot with cold water for 25 minutes until cooked. Take it out while it is still hot. Add sugar and press it into yam paste.

Step 2

Then add glutinous rice flour and stir until it is not hot. Knead the dough until it is not sticky. Divide into 25g/piece and roll into an oval shape.

Step 3

Boil a pot of hot water and add the yam glutinous rice cake embryos one by one. When all are added, stir with a spatula to prevent them from sticking to the bottom. Boil over high heat until they all float and cook for another 2 minutes. Remove and set aside.

Step 4

Pour brown sugar and water into a small saucepan, bring to a boil over medium heat, keep the heat on medium and low, add lotus root starch water while stirring and cook until thickened, turn off the heat

Step 5

Pour the boiled brown sugar water evenly on the yam glutinous rice cake, and finally sprinkle with dried osmanthus. Cooking tips for yam glutinous rice cake

1. Remember to wear gloves when peeling and cutting yam to avoid getting the yam mucus which will make it extremely itchy. 2. The amounts of yam puree and glutinous rice flour are for reference only. You need to adjust the amount of glutinous rice flour according to the water content of the yam you bought. If there is more water, add more glutinous rice flour. Otherwise, reduce the proportion of glutinous rice flour. 3. If you can’t buy iron yam, you can make it with ordinary yam