Purple potato and red bean cake
Overview
How to cook Purple potato and red bean cake at home
Tags
Ingredients
Steps
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Soak red beans and barley in water 10 hours in advance.
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As shown in the picture, add 4 bowls of water.
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After boiling, cover and simmer for 10 minutes, then turn off the heat, cover and simmer for 30 minutes. When you open the lid, the red beans will have bloomed. Then add 30 grains of rock sugar. Continue to cook. Stir a few times every few minutes to avoid smudging.
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Cook until as shown in the picture, the water in the red beans is almost dry, but there is a little sticky water on the bottom of the pot.
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Red beans will become drier after cooling.
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grams each of sweet potatoes and purple potatoes. I peeled them and roasted them in the microwave. You can microwave or steam them.
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Add 125 grams of Want Want milk to the sweet potatoes.
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Place in a food processor and puree.
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Beat the sweet potato puree and purple potato puree and set aside.
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Add 100 grams of glutinous rice flour to the purple sweet potato puree. Knead into dough.
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Knead into purple sweet potato dough.
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Add 100 grams of glutinous rice flour to the sweet potato puree and knead it into sweet potato puree. Cover with plastic wrap and leave for 30 minutes
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Take a ball of mashed sweet potato, shape it into slices and wrap it around a ball of bean paste filling.
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Brush a little vegetable oil into the mooncake mold to prevent sticking, then put it into the mooncake mold to make the shape.
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Cover the grate with anti-stick oil paper. If there is no anti-stick oil paper, you can also brush a layer of vegetable oil on the grate to prevent it from sticking. Just steam it in cold water for 5 minutes!
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You can add some osmanthus sugar when eating, or you can leave it out!
