Ingredients

Taro 100g

Chiffon cake 400g

Sugar 25g

Glutinous rice flour 10g

Milk 180g

Purple sweet potato flour or a small piece of purple sweet potato puree a tablespoon of light cream 200g Powdered sugar 15g Purple sweet potato flour a small spoon of decorative fruits, vanilla, moderate amount

Steam the taro and grind it into puree, add the purple potato powder to adjust the color, you can also add a piece of purple potato and steam it together to adjust the color, add milk and sugar and stir well into the taro puree.

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Home has a blender can not be crushed, step one directly with a blender to complete.

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Please reserve two tablespoons of taro paste for later use, and add the rest to the glutinous rice flour, stir well, and then put it in the microwave oven to heat up for 2 minutes.

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Heated taro paste glutinous rice paste again stirring, has a cheese paste effect.

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Prepare the cake, pour the taro sticky rice paste reduced to room temperature into the center hole, you can also dig a bigger mouth or insert a few more cuts on the surface (do not insert through the cake) to fill more filling.

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Excess can be wiped off with a spatula.

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Whipped light cream, a small spoon of purple sweet potato flour and powdered sugar until sixty or seventy percent, add the rest of the taro puree paste and mix well, pour it on the top of the cake, arrange fruit and vanilla decoration.

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END

Note

If you have other things you like to eat, you can also add them.

The cake embryo can be cut to add some fruit particles to make a sandwich cake, more delicious.