Hawthorn and yam cake
Overview
Many things turned out to be completely different from what they originally thought. . . After making hawthorn glutinous rice cake, I suddenly discovered that I could actually replace the glutinous rice with yam and try it again. The whole process has been hesitant. Overlapping layers like glutinous rice cakes is actually very good, but the mold needs to be changed. The size is a bit too big, and it is tapered, which makes it look too solid. However, I can't seem to find a more suitable mold. If that doesn't work, you can add one layer of yam and one layer of hawthorn, cut into pieces or use a cutting die. My mind is pointing to the latter plan, and the yam paste is already completed in my hands. Looking at the big pile of yam paste, I quickly came up with a new idea. Divide the yam paste into two halves and sandwich a layer of hawthorn cake. The small rectangular mold is very useful. Sure enough, no more, no less, a box full. Rectangular yam cake, cut into small rectangular strips. . . . The initial imagination was still very vague, but it was definitely not like this. . . .
Tags
Ingredients
Steps
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Ingredients: 250 grams of iron bar yam, 50 grams of hawthorn cake, 25 grams of white sugar
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Wash and cut the yams into sections and steam them in a pot of boiling water for 15-20 minutes. Remove from the pan when cooked.
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Peel.
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Grind into puree and add sugar.
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Mix well to form a sticky dough.
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Take half of it, place it in a mold covered with plastic wrap and compact it.
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Spread a layer of hawthorn cake,
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Then spread the remaining yam mud on the surface, compact and smooth it.
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Withdraw.
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Remove the plastic wrap and cut into equal-sized pieces.
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Place in a plate and garnish with wolfberry.
