Colorful Little Cold Cake

Overview

I made colorful small cold cakes. The colors were gorgeous, but each layer of dough was rolled out thinly. When the cold cakes were cooked, they became flat. They didn’t look good, but they tasted good.

Tags

• snacks
• children
• sichuan cuisine
• summer recipes
• fast food
• dinner
• chengfen
• glutinous rice flour
• little pumpkin
• purple sweet potato
• spinach
• white sugar

Ingredients

Steps

1. 1 Pumpkin, purple potato, spinach.

   

2. 2 Slices of pumpkin and purple sweet potato are steamed

   

3. 3 Remove the stems from spinach and squeeze the juice

   

4. 4 Fried spinach juice

   

5. 5 Steam the pumpkin and crush it with a spoon

   

6. 6 Purple sweet potato steamed and crushed

   

7. 7 Add glutinous rice flour, rice flour, sugar, and a little boiling water to make snowflake noodles.

   

8. 8 Knead into dough

   

9. 9 Divide into two portions and knead the steamed pumpkin and purple sweet potato into yellow and purple dough respectively. Then use spinach juice to make green dough, plus the white dough originally reserved, for a total of four colors of dough

   

10. 10 Roll the dough into thin slices in turn.

    

11. 11 Four colors stacked together.

    

12. 12 Cut into small cubes with a knife.

    

13. 13 Brush a little oil on the plate, put the cold cake into the plate,

    

14. 14 Steam in a steamer for about 8 minutes and turn off the heat