Coconut pumpkin and purple sweet potato glutinous rice cakes
Overview
Low sugar and whole grains are the labels of this snack. The delicious and fashionable taste is so simple. The rich coconut aroma combined with the original aroma of purple sweet potato and pumpkin is very delicious even when it is cold and becomes more elastic. The soft purple sweet potato filling is very delicious no matter what, because the purple sweet potato and pumpkin itself are very sweet, so I only added a little sugar. It is a meal replacement food that is very suitable for weight loss,
Tags
Ingredients
Steps
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Wash the purple sweet potato and steam it (poke it with a chopstick, the chopstick can easily pass through the purple sweet potato)
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Peel and wash the pumpkin,
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Cut into thin slices (the thinner it is, the easier it will be cooked, so try to cut it as thinly as possible)
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Spread flatly on a plate and cover with plastic wrap (to prevent water vapor from entering)
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Peel the steamed purple sweet potato and cut into small pieces,
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Use a spoon to press it into puree,
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Add 5g of white sugar, mix well and knead into a ball.
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Divide into equal amounts and roll into small balls,
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Pour the steamed pumpkin into a large bowl,
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Crush it with a spoon,
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Add glutinous rice flour and 10g of white sugar (because each pumpkin has a different water content, so it is best to increase or decrease the flour appropriately according to the individual amount), mix into a ball, and divide into small portions of equal amounts,
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Flatten the pumpkin dough and wrap the purple sweet potato heart in it,
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Do the same for the others, steam it for 10 minutes,
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Steamed dumplings,
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Wrap each piece in coconut milk while it's hot (only when it's just out of the pan will the surface of the glutinous rice cakes be moist enough for the coconut milk to stick to it. If the surface becomes dry, just touch a little water and then wrap it)
