Date puree, poria and yam cake
Overview
It seems that another version has been made. The same ingredients should be in different proportions, with jujube paste as the filling and poria cocos and yam as the skin. However, I didn’t think of it when I was making this yam cake. All materials are mixed together, portioned, and impressions made. This method may be less troublesome than making stuffing. However, the final color is a bit unsightly. There is a bit too much Poria cocos powder, and the result is a bit coarse and powdery in texture. In fact, it's just that when the yam and jujube paste are mixed, it's not bad. There's a hint of sweetness and bitterness from the jujube, and the mud ball looks pretty good. The addition of Poria cocos powder suddenly changed the situation of the mud ball. Moreover, the home-made Poria cocos powder is not fine enough, and it will still have a rough feeling when mixed in the mud. Not only that, it also dilutes the sweetness of dates, making people feel more obvious that it is an indescribable medicinal smell. After steaming, pour honey, maybe a little more, and let the honey slowly soak into the yam cake. It will taste sweeter and weaken the dry texture. This is not an easy snack to accept.
Tags
Ingredients
Steps
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Ingredients: 200g iron yam, 100g red dates, 80g poria powder, appropriate amount of honey
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Wash and cut the yam into sections, wash the red dates, put them into a pot and steam them for 15-20 minutes
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When cooked, remove from pan and let cool
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Peel yam
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Mash into mud
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Red dates peeled and cored
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Add to yam puree
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Mix well
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Add poria powder
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Grab evenly
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Take about 35 grams, use plastic wrap to tightly form a ball
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Put into the mold
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Compaction
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Knock on both sides
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Deduct
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Put it into a pot of boiling water and steam over high heat for about 20 minutes
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Steam thoroughly and remove from the pot
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Pour honey on the surface
