How to make purple sweet potato and coconut glutinous rice cake?

Glutinous rice balls are a common sweet food in daily life. The main ingredients are glutinous rice and white sugar. Purple sweet potato and coconut glutinous rice balls contain purple sweet potato. Not only is the color combination beautiful, but also the taste is rich, sweet and soft. It is deeply loved by everyone. The method is also very simple. You can also add some nuts according to your personal preference to make the taste better. The method is simple.

How to make purple sweet potato and coconut glutinous rice cake?

Materials

Material

Purple Sweet Potato

Glutinous rice flour

Fine white sugar

Coconut

practice

1. Sugar and glutinous rice flour

2. Steam and crush the purple sweet potato

3. Purple sweet potato inside and glutinous rice outside

4. Steam for 15 minutes

5. Roll in coconut shreds

Purple Sweet Potato Glutinous Rice Cake

Material

2 purple sweet potatoes 130g glutinous rice flour

25g powdered sugar 20g oil

75g cold water, some shredded coconut

Nestle condensed milk

practice

1. Steam the purple sweet potato

2. Peel the purple sweet potato, add condensed milk and mash into a paste

3. Knead glutinous rice, water and powdered sugar into a ball, add oil and knead evenly

4. Wrap the purple sweet potato puree in the glutinous rice dough and roll it into a round shape with your palm.

5. Put it into the steamer

6. Steam over high heat for 10 minutes

7. Steam well and roll into coconut flakes while hot.

Purple Sweet Potato Glutinous Rice Balls

1 purple potato, 1 sweet potato, shredded coconut, glutinous rice flour, condensed milk

practice

1. Boil the purple sweet potato and the sweet potato in water, peel them and mash them into mud.

2. Make the skin: Mix one-third of purple potato puree and sweet potato puree with an equal amount of glutinous rice flour, add a spoonful of condensed milk and appropriate amount of water to make a dough (not sticky).

3. Make the filling: Add two spoons of condensed milk to the remaining two-thirds of the purple potato puree and sweet potato puree respectively and mix well (taste it and increase or decrease according to personal taste. I personally feel that the sweetness will be much lighter after steaming)

4. Wrap the purple potato filling into the sweet potato skin like making glutinous rice balls, and gently roll it into a round shape.

5. Sprinkle a layer of shredded coconut on the bottom of the plate to prevent the glutinous rice balls from sticking to the bottom. Steam them for 8 minutes, then take them out and roll them in shredded coconut.