Colorful rice cake (steamed bun)

Method

1. 01

   Step 1

   Put the ingredients into a pot of cold water and steam until cooked (I put in a lot, and I'm also planning to make some other things).

   

2. 02

   Step 2

   Let the steamed food cool down a bit, be careful as it's hot.

   

3. 03

   Step 3

   Peel the purple sweet potatoes and mash them with a spoon.

   

4. 04

   Step 4

   Peel the squash and mash it into a paste.

   

5. 05

   Step 5

   Peel and slice the yam, then mash it into a paste. (You can choose to peel it after steaming to avoid the yam's sticky sap getting on your hands and causing itching. Alternatively, you can peel and slice it first, then steam it.)

   

6. 06

   Step 6

   Mix purple sweet potato puree with yeast and flour to form a dough (add a little water if it's too dry).

   

7. 07

   Step 7

   Mix squash puree with yeast and flour to form a dough (no water needed).

   

8. 08

   Step 8

   The same method applies to mashed yam; add yeast and flour and knead into a dough.

   

9. 09

   Step 9

   After kneading, let the dough rest for one and a half to two hours (depending on room temperature) until it has doubled in size.

   

10. 10

    Step 10

    Take the risen dough out and knead it again.

    

11. 11

    Step 11

    Roll out the kneaded dough into sheets one by one

    

12. 12

    Step 12

    Stack them in your preferred order (this picture was taken after I had arranged the leftover dough).

    

13. 13

    Step 13

    Place the folded dough into a container, preferably with parchment paper at the bottom for easy unmolding. If you have time, let it rest for another 20 40 to allow the dough to rise again.

    

14. 14

    Step 14

    Steam over cold water for about 25 minutes (until cooked through; adjust the time as needed).

    

15. 15

    Step 15

    The steamed colorful cake is very soft when cut.

    

16. 16

    Step 16

    The small steamed buns and colorful cakes made by removing the edges are also delicious!