Quick Dessert – Glutinous Rice and Purple Sweet Potato Rolls
| Material A: | Glutinous rice flour 50g |
| Chengfen 20g | Tapioca flour 8g |
| Powdered sugar 35g | Water 100g |
| Material B: | Purple Sweet Potato Flour 3 |
| Glutinous rice flour 7 | Chengfen 3 |
| Tapioca flour 2 | Powdered sugar 10 |
| Water 30 | Material C: |
| Coconut Appropriate amount |
Step 1
Weigh the powders of materials A and B respectively.
Step 2
Add water separately and mix well
Step 3
Start boiling water, apply a layer of corn oil on the steaming tray, stir a few times after the water boils, pour it into the steaming tray, and heat it for 5 minutes
Step 4
After the glutinous rice flour layer has solidified, pour in the purple potato paste, smooth it out with a spatula, and heat for 3 minutes.
Step 5
Take out of the pan and score the edges with a spatula
Step 6
Roll up while hot
Step 7
When slicing, it was too sticky, so I put a layer of plastic bags on it and wore disposable gloves to prevent sticking. After cutting, I had to separate it or put it on top of the shredded coconut. It was really too sticky.
Step 8
Wrap it evenly with shredded coconut. I put it in a box and package it directly. Quick Dessert – Cooking Tips for Glutinous Rice and Purple Sweet Potato Rolls It looks like there are a lot of ingredients, but it’s actually cooked in one pot, with almost no steps.
Glutinous rice flour is too sticky, so each slice must be cut a little apart and must be wrapped in coconut. Of course, you can also stir-fry the rice flour, but that is too troublesome.
