Fairy Bean Cake (Purple Sweet Potato and Coconut)

Method

1. 01

   Step 1

   Peel and slice 3 purple sweet potatoes (about the length of your middle finger), steam until cooked, mash into a puree, add shredded coconut, 30 sugar, and milk (add a little at a time), and stir well.

   

2. 02

   Step 2

   It's fine as long as it can be formed into a ball; if it's too dry, it won't taste good.

   

3. 03

   Step 3

   Roll the dough into balls of roughly the same size and set aside.

   

4. 04

   Step 4

   Add corn oil and sugar to 2 eggs and mix well. Then add cornstarch, low-gluten flour, and baking powder, and knead into a dough. Roll the dough into a long strip and divide it into equal portions, the same number as the purple sweet potato balls.

   

5. 05

   Step 5

   Take a small portion of dough, roll it out thinly enough to prevent leakage, add the filling, pinch it into a ball at the rim, and finally remove any excess dough.

   

6. 06

   Step 6

   I used a square cake mold, wrapped it up, placed it in a corner, and then used a spatula to flatten it into squares.

   

7. 07

   Step 7

   so

   

8. 08

   Step 8

   Use a non-stick frying pan without oil. Flip and fry over low heat until browned. Keep the heat low! If the pancake is too big, the outside will burn before the inside is cooked, so the crust should be thin.

   

9. 09

   Step 9

   All six sides are set and browned. I feel the dough tastes better if it's a little softer. You can add shredded cheese in the middle; it will be stretchy and cheese-like when it comes out of the pan!

   

10. 10

    Step 10

    Definitely! You can make it with red bean paste, mung bean paste, or red date paste. This fairy bean cake has added coconut flakes and milk, making it even fluffier and with a rich milky flavor.