Purple sweet potato glutinous rice rolls

Overview

Very simple and easy to make glutinous rice rolls, soft, glutinous and sweet

Slice the purple sweet potato, sprinkle with 20 grams of fine sugar, and steam in a steamer for 15 minutes
For the steamed purple sweet potato, add 20 grams of coconut oil and press it into a puree (because sugar is added during steaming, the steamed purple sweet potato will be shiny and will not taste like sugar), stir well
grams of glutinous rice flour, add 20 grams of sugar, pour in 100 grams of water and stir slowly to form a paste, put it into a steamer and steam over high heat for 20 minutes
Leave the steamed glutinous rice flour for about 15 minutes and wait until it cools before using (otherwise it will be very sticky to your hands)
Sprinkle grated coconut on the chopping board, add 10 grams of coconut oil to the cooled glutinous rice dough, spread it evenly, and knead it into a dough
Use a rolling pin to roll the glutinous rice dough into a rectangular shape, about half a centimeter thick. In this way, both sides of the glutinous rice balls are evenly coated with coconut
Spread the purple sweet potato puree evenly
Then slowly roll it up
Cut into pieces
Simple and delicious snacks are ready
Leave a little bit of coconut puree and sprinkle it on the glutinous rice rolls, OK