Purple Sweet Potato Cold Cake

Overview

I have always liked the dreamy color of purple sweet potato and have made many foods using purple sweet potato as an ingredient. This time I learned the recipe of mocha from Gourmet World and used the available ingredients purple sweet potato and water chestnut powder to make this purple sweet potato cold cake. In the hot summer, I hope this refreshing snack can bring you coolness and comfort.

Tags

• snacks
• common dishes
• children
• old man
• afternoon tea
• summer recipes
• fast food
• coconut
• purple sweet potato
• rice flour
• sugar
• water chestnut powder
• wheat starch
• milk
• water

Ingredients

Steps

1. 1 Peel and slice purple sweet potatoes and steam them

   

2. 2 crush

   

3. 3 Put the steamed purple sweet potato and all ingredients except coconut into a food processor;

   

4. 4 Beat into a fine paste

   

5. 5 Take a square heat-resistant crisper and apply a thin layer of vegetable oil inside the crisper to prevent sticking

   

6. 6 Pour 1/3 of the purple sweet potato pulp into the box. Place the box into a steamer with boiling water and steam over medium heat for 10 minutes. Open the steamer lid, pour another 1/3 of the purple sweet potato slurry into the box, and continue steaming for 10 minutes. Pour in the remaining 1/3 of the purple sweet potato slurry and steam for 15 minutes. The total steaming time is 35 minutes.

   

7. 7 After steaming, the purple sweet potato pulp will be shaped into a cake shape. After cooling, refrigerate until cold;

   

8. 8 Take out the refrigerated purple sweet potato cake and cut it into small pieces with a knife

   

9. 9 Roll the cut cold cake in the coconut paste so that the surface is evenly coated with a layer of coconut paste,

   

10. 10 Load

    

11. 11 Very nice snacks