Purple sweet potato glutinous rice cake

Overview

How to cook Purple sweet potato glutinous rice cake at home

Wash and cut the purple sweet potatoes into cubes and steam them.
Peel the steamed purple potatoes and add them to the glutinous rice flour while hot.
Continue to add sugar, light cream and appropriate amount of water to the glutinous rice flour.
Knead into smooth dough. If you like it soft and glutinous, add more milk to make the dough thicker. If you like it softer, add less milk and the dough will be like boiled glutinous rice balls.
Then put the dough ball on the grate of the steamer and spread it thinly, turn on high heat and steam for about ten minutes.
After steaming, when it is no longer hot to your hands, add butter to the steamed glutinous rice balls and knead again.
Knead into a smooth and shiny purple dough.
Divide the dough into 6-7 dough balls of similar size, and roll the bean paste filling into small balls.
Take a spoonful of coconut milk and put it into a small bowl.
Flatten the glutinous rice balls and wrap them with bean paste filling.
Wrap and close.
Put it into the coconut bowl and roll it around so that the dough is evenly coated with coconut.
The purple sweet potato glutinous rice cake that looks good and tastes great is ready.
The bean paste inside is delicate when you bite into it, and the dough on the outside is soft and elastic.