Yam and Purple Sweet Potato Cake

Overview

Recently I have seen many friends making moon cakes, so I would like to make a fresh, low-fat, healthy, simple and quick yam and purple sweet potato cake. Mash the steamed purple sweet potato and yam into a puree, wrap it with sweet bean paste filling, press it with a mold, buckle it, and the exquisite little pastries are ready. (The recipe can make 10 yam and purple sweet potato cakes)

Tags

• pastries
• little fresh
• afternoon tea
• summer recipes
• students
• bean paste filling
• purple sweet potato
• yam

Ingredients

Steps

1. 1 Have all materials ready.

   

2. 2 Wash the purple sweet potatoes and yams, put them in a pot and steam them until they can be easily inserted with chopsticks.

   

3. 3 Peel the steamed yam and pound into puree.

   

4. 4 Peel the steamed purple potatoes and mash them into puree.

   

5. 5 Divide the purple sweet potato and yam into balls of 30g each, and roll the bean paste filling into balls of 20g each.

   

6. 6 Take a yam, flatten it, wrap it with bean paste filling, and roll it into a ball.

   

7. 7 Take a purple sweet potato, flatten it, wrap it with bean paste filling, and roll it into a round shape.

   

8. 8 Roll the kneaded cake into an oval shape and put it into the mooncake mold. (Shaped into an oval shape to better fit into the mold and avoid scratching)

   

9. 9 Press it gently with your hands to make it fit better with the inner wall of the mold.

   

10. 10 Hold the mold barrel with one hand, buckle the buckle on the mold with the other hand, and press lightly to release the mold.