Purple sweet potato cold cake(zi shu liang gao )

Purple sweet potato cold cake

Introduction:

Production steps:

Step 1: peel and cut the purple potatoes into pieces and put them into a bowl. Add water to the steamer and bring to a boil. Steam the purple potatoes in the steamer for about 12 minutes until they are soft and rotten. Sift them.

Step 2: prepare the ingredients.

Step 3: put the steamed purple potato and all ingredients except coconut into the food processor to make a fine thick paste.

Step 4: take a square heat-resistant fresh-keeping box (or other heat-resistant containers you have), apply a thin layer of vegetable oil to prevent stickiness (use corn oil or sunflower seed oil, do not use heavy flavor oil such as peanut oil, so as not to affect the taste of the finished product), and pour 1 / 3 of purple potato slurry into the box.

Step 5: put the box into a steamer with boiling water and steam over medium heat for 10 minutes. Open the lid of the steamer, pour another 1 / 3 of the purple potato paste into the box and continue steaming for 10 minutes. Pour in the remaining 1 / 3 of the purple sweet potato paste and steam for 15 minutes. The total steaming time is 35 minutes.

Step 6: after steaming, the purple potato paste will be shaped into a cake. After cooling, refrigerate until cool.

Step 7: take out the refrigerated purple potato cold cake and cut 12 pieces with a knife. Roll the cut cold cake in the coconut to make the surface evenly covered with a layer of coconut, then it can be served on a plate.

Step 8: swing the plate.

Materials required:

Purple potato: (after peeling) 150g

Lotus root powder: 75g

Sticky rice noodles: 50g

Wheat starch: 25g (or corn starch)

Granulated sugar: 75g

Milk: 210g

Water: 210g

Coconut: appropriate amount (for surface decoration)

Note: 1: sticky rice flour is ground rice flour, also known as indica rice flour or rice flour. 2: This kind of cold cake, if steamed directly, is difficult to steam thoroughly, so it is steamed in three times. 3: Cold cakes are very sticky when they are steamed. They need to be refrigerated before they can be cut. If you still stick the knife when cutting, dip the knife in some cold boiled water and cut again, it will not stick. 4: The cold cakes should be refrigerated and eaten within 1 day.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Zi Shu Liang Gao