Soft and sweet purple potato bean paste cake
Overview
Purple sweet potato and bean paste cake is a pastry with purple sweet potato and kidney beans as the main ingredients. It tastes cool and slightly sweet, delicate and smooth, and melts in your mouth.
Tags
Ingredients
Steps
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Steam the purple sweet potatoes in a pot, peel them and press them into a puree.
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Put the glutinous rice flour into the pan, stir-fry over low heat until cooked, stir constantly with a spatula in the middle, and stir-fry until it turns brown, then remove from the pan.
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While hot, add the fried glutinous rice flour to the purple sweet potato puree. And add an appropriate amount of white sugar (if you like sweetness, add more, otherwise add less). If it feels too dry, add some water.
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Wear disposable kitchen gloves to grasp the mud, flour and sugar evenly, knead evenly into purple sweet potato dough, cover with plastic wrap and let rest for 5 minutes
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Take out the bean paste filling you bought in advance, add an appropriate amount of cooked glutinous rice flour and knead it until it is no longer sticky.
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Divide the purple sweet potato into 35g portions and the bean paste into 15g portions and roll into balls. Take a piece of purple potato skin and flatten it, then add a bean paste filling.
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Use the tiger’s mouth to gradually push upward and close the mouth.
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8.Finally wrap it into a round shape.
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Sprinkle some cooked glutinous rice flour into the mooncake mold, shake it around so that the powder evenly adheres to the mold, and pour out the excess powder. Put the wrapped dough into the mold.
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Turn the mold upside down on the chopping board, press down slightly, and lift the mooncake mold to release it.
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Finished product picture.
