Purple Sweet Potato Pancake

Overview

Purple sweet potato sponge cake is steamed with sticky rice flour and glutinous rice flour as the main ingredients. It is soft, glutinous and sweet, oil-free and less sugary. The healthy ingredient purple sweet potato is added. In addition to its charming natural pigments, it is also rich in selenium and anthocyanins, so the purple sweet potato sponge cake is a cake that is both beautiful and nutritious. This quantity can make two 4-inch cake molds.

Tags

• pastries
• glutinous rice flour
• milk powder
• purple sweet potato puree
• rice flour
• fine sugar
• water

Ingredients

Steps

1. 1 Pour the rice flour, glutinous rice flour, milk powder and fine sugar into a glass basin and mix evenly.

   

2. 2 Add purple sweet potato puree.

   

3. 3 Put on disposable gloves and rub it evenly with your hands, then add water in small amounts. Since purple sweet potatoes have different water contents, the water content in the recipe is for reference only. Knead until you can grab a handful with your hands and it will form into a ball, but if you press it lightly, it will turn into granules. Cover with plastic wrap and let sit for 20 minutes to allow it to absorb the moisture better.

   

4. 4 Sieve through a sieve once. To choose a screen with a larger mesh, I use a soy milk machine filter.

   

5. 5 The sifted cake powder has a dreamy purple color.

   

6. 6 Place a piece of oil paper on the bottom of French Baker's 4-inch removable bottom cake mold, and apply a layer of oil on the inner wall. Add half of the cake flour and gently scrape the surface with a spoon, remember not to shake or press.

   

7. 7 After the water boils, steam over high heat for 30 minutes. The steamed sponge cake will separate from the inner wall of the mold and can be easily demoulded.