Chinese breakfast : purple rice, taro mud, milk bricks , soft glutinous, sweet, giant and delicious

Cooking Instructions

1. Lipu taro and purple sweet potato (for color matching) are peeled and cut into pieces and steamed, condensed milk or sugar is added, and an appropriate amount of milk is mashed into a puree (it is more convenient to beat directly from the food processor)

   

2. Wash the purple rice and soak it in hot water for two hours, and cook it in the rice cooker

   

3. Soften the cheese at room temperature, add a pinch of sugar and mix well

   

4. The mold is lined with plastic wrap and a layer of purple rice is placed

   

5. Put a layer of meat floss

   

6. Add another layer of taro paste, a layer of cheese, and finally a layer of purple rice to seal the layer

   

7. Wrap it up (you can eat it immediately, the texture is soft and glutinous, or you can refrigerate it for an hour to set it before eating)

   

8.