1, to potage cake powder 500 grams (1 catty), for example, sugar 100-150 grams (2-3 two), such as the system of mung bean or red bean cake needs 250-300 grams or so, 1100 grams of water (2.2 pounds) or 1200 grams (2.4 pounds), 10 grams of fruit thick syrup (fruity flavor can be).

2, passion fruit cut in half, take its pulp.

3, mango pulp cut in half, peeled and de-cored, diced spare.

4, dried cranberries cut into small pieces.

5, cinnamon dried warm water soak, rinse well, fish up and spare.

6, sticky rice flour, clarified flour, tapioca flour were added to the bowl and mixed well, add 140g of water and stir until no powder slurry.

7: Pour granulated sugar and 140g of water into a pot and heat, stirring with a spoon until completely melted and boiled.

8: Pour the boiling sugar water into the batter quickly and mix well with the batter, blanching the raw batter to make it into a mature batter.

9: Use a brush to brush some salad oil on the _baby bowl_ to release the mold.

10: Put the chopped mango pulp, rinsed cinnamon and passion fruit pulp into the bowl.

11: Pour in the batter and stir gently to combine.

12, when the water boils put on the potage, high heat steaming to 10 minutes and then turn the heat down to steam for another 15 minutes. This way the surface of the steamed potage is flat and there will be no obvious holes.

13: Since honey beans and dried cranberries tend to sink to the bottom, pour the batter into a bowl first.

14: Boil the water and put the bowl on.

15: Steam the bowl over high heat until the center of the bowl is sunken, _ fill the center sunken part with _ beans and dried cranberries, and continue steaming for another 10-12 minutes until cooked.

16、After completely steamed, take it out and let it cool, then you can take off the mold and eat.