Main Ingredients:
1 purple sweet potato; 150g glutinous rice flour.
Auxiliary Ingredients:
30g sugar; 1 spoonful of shredded coconut; appropriate amount of milk; 60g red bean paste filling.
Seasoning:
5g light cream; 5g butter.
Flavor: Milky; Cooking Method: Steaming; Time: Several hours; Difficulty: Ordinary.
Detailed Steps for Cooking Purple Sweet Potato Glutinous Rice Cake
Wash and cut the purple sweet potato into pieces and steam until cooked.
Peel the cooked purple sweet potato while it is still hot and put it into the glutinous rice flour.
Add sugar, light cream, and an appropriate amount of water to the glutinous rice flour.
Knead the mixture into a smooth dough. If you like it soft and sticky, add more milk to make the dough sticky. If you like it chewy, add less milk to make the dough like the one used for making tangyuan.
Flatten the dough and put it on a steaming rack. Steam over high heat for about ten minutes.
When the dough is cooked, add butter to the glutinous rice cake and knead it again until smooth.
Knead the dough into a smooth and shiny purple dough.
Divide the dough into 6-7 pieces of similar size, and roll the red bean paste filling into small balls.
Put a spoonful of shredded coconut in a small bowl.
Flatten the dough and wrap it around the red bean paste filling.
Seal the edges.
Roll the glutinous rice cake in the shredded coconut until it is evenly coated.
The purple sweet potato glutinous rice cake with high appearance and delicious taste is ready.
The red bean paste filling is delicate, and the outer layer of glutinous rice cake is soft and chewy.
