Purple sweet potato and chestnut cake
| Purple Sweet Potato 150g | Glutinous rice flour 100g |
| White sugar 20g | Milk 30ml |
| Peeled and cooked chestnut kernels 150g | Milk 100ml |
Step 1
Cut the purple potatoes into small pieces, put them in a steamer, and steam them over high heat for about 30 minutes until cooked through.
Step 2
Mash the cooked purple sweet potato into a puree, add 30ml of milk and sugar, and stir evenly.
Step 3
Add glutinous rice flour, stir evenly, and knead until fully combined.
Step 4
It must be sifted to make the purple sweet potato powder more fine and even.
Step 5
Add 100ml of milk to the peeled chestnut kernels and put it into a juicer to make a milky chestnut puree.
Step 6
Take a 6-inch chiffon cake mold, brush the bottom and sides with cooking oil, and line with parchment paper. Take half of the purple sweet potato flour, spread it lightly on the mold, and smooth it out. This is the first layer of the cake.
Step 7
Then spread the chestnut puree on the purple sweet potato flour and smooth it gently, but don't press it. This is the middle layer of the cake.
Step 8
Then spread the remaining purple sweet potato powder on the chestnut puree and smooth it gently. This is the top layer of the cake.
Step 9
After everything is laid out, place it in a steamer, cover the chiffon cake mold with a layer of wet gauze, cover it, and steam over high heat for 30 minutes.
Step 10
After taking it out of the pan and simmering for another 5 minutes, unmold it and place it on a plate. You can garnish with some nuts. The purple sweet potato and chestnut cake with great appearance and taste is ready! Purple sweet potato and chestnut cake cooking tips
