2. Chop the dried cranberries first, peel and cut the yam into small pieces. If you are allergic to yam, remember to wear gloves so that it won't itch.

3. Put the yam slices into the mixing cup of the high-speed mixer, directly beat the eggs, and then turn on the sauce function of the high-speed mixer to make a fine and smooth paste. I hit them for almost two or three minutes. Because I didn't use many ingredients, I took a smaller cake mold. I used a six-inch Qifeng cake mold. Cut the oiled paper into a circle about the diameter of the mold and spread it on the bottom of the mold, so that it will be easy to demould. Then pour in the beaten eggs and yam paste, shake it a few times and sprinkle the chopped dried sour fruit evenly.

4. Wrap the mold with plastic wrap, stick some holes on it with toothpicks, and steam it in cold water for 20 minutes on the pot.

5. After steaming, take it out and cool it a little, then demould it and cut it into blocks with a knife.