45g glutinous rice flour

35g sticky rice flour

Chengfen 20g

Milk100g pilgrims food

Vegetable oil 20 grams

Coconut milk 90g

50 grams of fine sugar

Stuffing: A sweet potato stuffing.

osmanthus flowers

Cake powder

Recipe practice:

1. One sweet potato is washed, peeled and steamed.

2. After the sweet potato is thoroughly cooled, sieve it to remove those coarse fibers.

3. Add cake powder to the sieved mashed sweet potatoes, stir-fry in a pan with low fire until it is roughly agglomerated; Then add osmanthus sauce according to taste. If it is too soft, add a little cake powder to increase the viscosity. Stir well and put it into a container, and cover it with a layer of plastic wrap for later use.

4. Sieve glutinous rice flour, sticky rice flour and corn starch, add vegetable oil, milk, coconut milk and fine sugar and stir to form a batter; Put it in a steamer and steam for 30 minutes (cover it with film to prevent water droplets from entering).

5. Steamed dough is a layer of oil floating on it; Stir the noodles in one direction with chopsticks until smooth; Wrap it in plastic wrap again and let it cool.

6. 50 grams of my moon cake mold, 20 grams of stuffing and 30 grams of cake crust. Put the ice skin in the palm of your hand and flatten it. Put the stuffing on it and wrap it all.

7. Wrap it in cake powder and wrap it around it. (This can facilitate demoulding)

8. Put the wrapped dough into the mold for compaction, push the moon cake out of the moon cake mold, brush off the excess cake powder on the moon cake, and the moon cake with ice skin will be ready. Moon cakes are eaten after being refrigerated for two hours in the refrigerator. The fat content is very low, and it is not very sweet, so it has no burden to eat.