Purple potato muffin practice
Ingredients:
Rice flour, glutinous rice flour, purple potatoes, condensed milk, milk.
Methods:
Wash the skin of purple potatoes, peel off the skin and cut into thin slices. Put the slices into a plate and steam them. Steam until you can easily poke the purple potatoes into the pan with chopsticks, then remove the steamed purple potatoes. Scoop out two tablespoons of purple potatoes into a large bowl, squeeze in a little condensed milk and mix well! Add a little milk and mix well to make a purple custard.
Mash the rest of the purple potatoes, add a little condensed milk and milk and mix well. You don't need to add too much milk, just a little bit. Blend it until it's slightly smoother than the original purple mashed potatoes. Pour the rice flour and glutinous rice flour into a large bowl in the ratio of 5:1 and mix well.
Add the milk paste to the bowl of rice flour a little bit, while adding and mixing, and then hand-rolled, this step is very important, knead out the flour can not be lumpy! The rice flour will be adjusted to the state that can be held into a ball, but can be easily pinched to disperse. Sift the flour through a tightly packed colander.
Take a deep, empty dish, place a damp, drained cloth on it, and pour in the rice flour. Score the rice flour vertically with a spoon, taking care not to press it, but to keep it loose. Squeeze the purple potato puree in the center, the process of making this is actually quite fun!
Finish with a layer of sifted rice flour, first using a spoon to score it, then using chopsticks to give it a smooth finish.
Cover the top of the rice flour with a damp cloth around the edges, you can also leave the cloth out, it's used to make it easier to take off the mold, and steam it in a pot with the lid on! Steam for 15 to 20 minutes. Remove after steaming and take off the top cloth.
Is it not good at this point, you can just trim the shape when you cut small pieces to serve.