Little Flower Purple Sweet Potato Pancake—Chinese snacks can also be elegant and beautiful

Overview

Some time ago, I suddenly missed the Ding Ding cake I had when I was a kid. I made a strawberry sponge cake during Christmas to satisfy my craving. I ground a lot of rice flour at that time. This time I made a purple potato sponge cake. The strong purple sweet potato flavor and the fragrance of rice are combined very well. I spent some time making a few small flowers to decorate it. At first glance, it looks like a cake. In fact, Chinese snacks can also compete with Western desserts by spending more time on decoration. Who said that only Western food can be exquisite and elegant? Look at my sponge cake hehe (I’m bragging, please don’t complain haha) If you find it troublesome to grind rice flour, you can directly buy water-milled rice flour on Taobao. If you want to store the rice flour you grind for a long time, you need to dry it completely and then freeze it. When making steamed buns with the rice flour you grind yourself and adding some steamed buns, the buns will become softer and more delicious, with a faint rice aroma. Pearl rice from Northeast China is the best choice, it is more fragrant and waxy than long fragrant rice. (For how to make homemade sticky rice flour, please go to my blog: "Strawberry Trifle - A Little Freshness for Christmas") Last time I made it with all rice flour, this time I added less glutinous rice flour, which makes it taste better.

Tags

• baking
• snacks
• picnic
• common dishes
• children
• cake
• afternoon tea
• banquet dishes
• chengfen
• glutinous rice flour
• oil
• purple sweet potato
• rice flour
• white sugar

Ingredients

Steps

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

   

2. 2 Take a small half piece of steamed purple sweet potato, add a small amount of water and use a food processor to beat it into a thick juice. Take two bowls and add 20g of starch powder, 10g of glutinous rice flour and 10g of sticky rice flour in each bowl. Mix well. Add a small spoonful of purple sweet potato juice, a little white sugar, a little cooking oil and an appropriate amount of water to one of the bowls. Use a whisk to beat it into a slightly thick paste. Don't make it too dry. Lift the whisk and the dripping batter can barely break. In another bowl, add three or four small spoons of purple sweet potato juice and an appropriate amount of water and mix well to form a slightly thick batter.

   

3. 3 Cover with plastic wrap and steam for 15 minutes, stirring with chopsticks to continue steaming

   

4. 4 After steaming, wait until it cools down slightly, then put on disposable gloves and knead into a smooth dough.

   

5. 5 Grease your work surface and hands and press the dough into a thin pancake. Use the large side of the piping nozzle to press out a round dough, one dough on top of the other, and a dark one at the bottom.

   

6. 6 Start with the dark one and roll it up in half to form two roses~ You can also use a fondant mold to press out small flowers

   

7. 7 Mix 100g sticky rice flour and 30g glutinous rice flour evenly, add 25g water, mix evenly, and knead into small pieces of dough. If the dough can be gathered into a dough by gently pressing it with your hands, and it will not fall apart when shaken, it means the water content is moderate, and it should not be too dry to make it soft after steaming. Sieve through a sieve with slightly larger holes. Do not use a flour sieve with too small holes. I use a sieve at home that is used to control oil in fried foods. The diameter of the sieve holes is about 2mm. Add 10g of white sugar to the sifted flour grains, mix well and set aside

   

8. 8 Mix 100g sticky rice flour and 30g glutinous rice flour evenly, then add 30g steamed purple sweet potato and appropriate amount of water, knead evenly with your hands, knead into small particles and sieve, add 10g white sugar and mix evenly, it will be light-colored sticky rice flour. The method for dark rice flour is the same, that is, increase the amount of steamed purple sweet potato to 60g

   

9. 9 Put water in a steamer, spin gauze, apply a layer of oil on the inner wall of the bottomless mousse mold and place it directly on the gauze. Use a spoon to spoon the dark purple rice flour into the mold without pressing it. Gently smooth it with a spoon. Then spoon the light purple rice flour and gently smooth it with a spoon. Then spoon in white rice flour, and finally spoon in light-colored rice flour and smooth it out gently with a spatula

   

10. 10 You can also add a cookie cutter to add a layer of shape. The method is the same as 9. Then steam over high heat for 7 or 8 minutes, then gently remove the mold, and continue steaming for 10 minutes. After stopping the fire, just leave the lid open and simmer for two to three minutes

    

11. 11 Finally, decorate with the freshly made roses

    

12. 12 Finally, decorate with the freshly made roses