Glutinous snacks | Purple potato bowl cake with taro puree popping pulp

Cooking Instructions

1. Prepare all the ingredients

   

2. Peel the taro and purple potatoes and steam them in a pot.

   

3. Add 50 grams of sugar to the taro, put it in a meat grinder/wall breaker, and puree. Put it in a piping bag and set aside.

   

4. Add 200 grams of water to the purple sweet potato, beat it into purple potato water, and sieve it 1 time.

   

5. 200 grams of purple potato water, 100 grams of bowl cake powder, 40 grams of sugar, stir well to make purple potato pulp.

   

6. Put the bowl cake bowl in the steamer, brush with oil, pour in half the purple potato pulp after the water boils, and steam it on high heat for about 5 minutes

   

7. Squeeze in the taro puree in the middle,

   

8. Then pour the purple potato pulp and steam for 5 minutes.

   

9. (The slurry will settle, stir well before scooping each time!) The steaming time is adjusted according to the heat and thickness / there is no white core / the surface is dry / press it to harden and it is cooked)

   

10. After steaming, let it cool completely before demolding and enjoying.

    

11. The soft and glutinous cake body
    is wrapped in a fragrant and silky taro paste filling

    

12. Every bite is a wow!

    

13. Try it if you like it