Red koji Yam Cake(hong qu yu ni shan yao gao )

Red koji Yam Cake

Introduction:

"It's a solution to taro. I forgot why I made taro mud. I've been frozen in the refrigerator for a long time. If you don't want to eat it directly, let it make a splash. The final effect is quite good. "

Production steps:

Step 1: prepare materials

Step 2: put the Steamed Yam into a fine screen and roll it with a spoon

Step 3: make the fine yam mud

Step 4: divide the yam mud into two equal parts and put it on the desk

Step 5: roll them into 0.6x12x10cm rectangles

Step 6: pour taro paste into a bowl and add red yeast powder

Step 7: mix well

Step 8: take about 100g and roll it into a rectangle of the same size as the yam mud

Step 9: put a yam slice on the bottom and spread taro paste on it

Step 10: lay another piece of yam on the surface

Step 11: cut off the irregular sides

Step 12: cut into 4x3cm small pieces

Step 13: put the remaining taro paste into the flower mounting bag with sharp teeth

Step 14: extrude the pattern on the surface

Materials required:

Taro paste: 180g

Cooked Yam: 190g

Monascus powder: 1 teaspoon

Note: the dosage of yam is the weight after peeling and steaming. Taro production method: taro peeled, steamed, ground into mud, sugar mix, squeeze flowers can change with their own preferences, you can not squeeze flowers

Production difficulty: simple

Craft: Skills

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hong Qu Yu Ni Shan Yao Gao