There are several steps to make purple sweet potato bean paste cake

Purple sweet potato and red bean paste cake has become a popular food in recent years. It is loved by people because of its high nutritional value. However, few people know how to make it. In fact, the method of purple sweet potato bean paste cake is very simple. Let us take a closer look at the steps involved in making purple sweet potato bean paste cake!

Ingredients

Main ingredients: 500g white kidney beans, 400g fine sugar, 150g corn oil, 35g flour, 10g purple potato powder

step

1. Wash the white kidney beans and soak them in clean water overnight until the surface is completely swollen and there are no wrinkles on the skin. The skin of the white kidney beans can be easily torn off.

2. Remove the skin of white kidney beans and pour them into the pot.

3. Add enough water to cover the white kidney beans and cook in a pressure cooker for half an hour until they are soft.

4. Use a spoon to easily crush the white kidney beans into mud

5. Put the flour into the pot and stir-fry slowly over low heat until it turns light yellow and cooked.

6. Pour the cooked kidney beans into the pot.

7. Add fine sugar and start stir-frying.

8. Keep stir-frying over medium-low heat.

9. Add vegetable oil in portions.

10. Stir-fry each time until the oil is completely absorbed by the bean paste before adding the next time. As the water evaporates, the filling will become thicker and thicker.

11. When it becomes very thick and dry, add cooked flour.

12. Stir fry evenly

13. Leave half of the red bean paste

14. Add purple sweet potato powder

15. Stir-fry until evenly cooked and turn off the heat. The purple sweet potato mash is ready.

16. When everything is cooled, divide the purple potato puree into 50g pieces

17. After brushing the mold with oil, put the purple potato puree into

18. Press into the shape of a mooncake and the purple sweet potato cake is ready.

Tips

The method is the same as that for making white kidney bean filling, except that purple sweet potato flour is added at the end and stir-fried slowly until all the purple sweet potato flour is absorbed.