Purple sweet potato and yam cake
Overview
Someone in the circle of friends posted the steps for making purple sweet potato and yam cake, which stimulated me and made me want to make it. The purple sweet potatoes and yams are all ready, let’s get started!
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Ingredients
Steps
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Peel and slice purple sweet potato and yam. Steam until tender. In a plastic bag, press into puree. You can use the palm of your hand or a rolling pin. At the same time, add white sugar, try to use soft white sugar, or powdered sugar can also be used. If something suddenly happens, you can put it in the refrigerator and wait until you have time to do it. Put it in a ziplock bag for easy storage.
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Put the purple sweet potato and yam together. My purple sweet potato and yam puree was a bit thin, so I added a little bit of glutinous rice flour. Try to make the mud as dry as possible, so you don’t need to add glutinous rice flour. Once it’s done, you can eat it directly. Take a look at the three pictures below and you will understand that this mixing step can be done in a fresh-keeping bag without using hands or using disposable gloves.
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The second step is to press. Special tip: Cut the washed blackcurrants and raisins into small pieces and add them to the purple sweet potato and yam puree.
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In this way, a folding is completed. Repeat a few times until it is evenly mixed.
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Mine is a 25g mold. Use an electronic scale to divide into 25g small balls and set aside.
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First roll the dough into small balls.
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Apply a little oil (preferably cooked oil) on the surface and spread the oil evenly on the surface with the palm of your hand.
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Dip in some glutinous rice flour.
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Knead smooth with palms.
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Place in the mold. In turn, buckle it on the chopping board and compact it with a mold.
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Remove from the mold.
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Finished product picture 1.
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Finished product picture 2.
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This is steamed. (Steam for 8 minutes.)
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Take a solo photo.
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I made a yam blueberry with the remaining yam puree.
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Jigsaw puzzle! Beautiful!
