Purple potato bean cake is a kind of cake with purple potato and cowpea as the main ingredients. It tastes cool and slightly sweet, delicate and smooth, and the entrance is instant.
Purple potatoes are steamed on the pan.
Heat it with a spoon and smash it into a mud.
Put the glutinous rice flour into the pan, stir fry over low heat, and do not stop the shovel turning in the middle. Stir fry until the glutinous rice flour turns yellow.
Add some of the fried glutinous rice flour (a little bit in the pot) to the purple potato puree, and add the appropriate amount of white sugar (like the sweetness, you can add more, and vice versa). If you feel a bit dry at this time, you can add some water or milk.
Put on disposable kitchen gloves, pour the powder, mud and sugar into a uniform purple potato powder, and cover with a plastic wrap for 5 minutes.
Take out the prepared bean paste and divide it into 20 grams of each dose. Add the appropriate amount of cooked glutinous rice flour until it is not sticky.
The purple potato is divided into 30 grams of each agent, take a purple potato skin, press flat, and put a bean paste. Gradually push up with the tiger's mouth, close the mouth, and finally wrap it in a circle.
Sprinkle some dried glutinous rice flour in the moon cake mold, shake it, then the dry powder is evenly attached to the mold, the excess powder is poured out, and the packaged purple potato powder is pressed into the mold.
Flip the mold on the chopping board and press down slightly to lift the mold off.
Because the purple potato is steamed beforehand, the glutinous rice flour is fried, so you can eat it directly without steaming on the pan.