Three-color yam cake (9 pieces can be made)

300g of iron stick yam ||| 50g of cooked glutinous rice flour ||| A little of matcha powder and purple potato powder.

Cranberry cheese filling:

Cream cheese135g sugar15g dried cranberries 20g

1. Soften cranberries with cream cheese

+sugar mix well; The framed flower bags are refrigerated for later use.

2. Peel the yam, cut it into small pieces, steam it and press it into mud.

3. Pour in the cooked glutinous rice flour and knead it into dough.

4. Divide the yam balls into two small portions of mung bean cake (2 1).

5. Three colors are combined into a 30g ball.

6. Yam balls are crushed and wrapped in cheese stuffing.

7. Put it into a mold for compression molding.

Mung bean cake method

Peeled mung beans 260g ||| Soymilk or milk 200g||| Butter 40g||| Sugar 55g|||| Condensed milk10g |||| Matcha powder 5g

Cranberry cheese stuffing (can hold about 10)

Cream cheese100g sugar10g dried cranberries 25g

1. Soften cream cheese+

2. Soak peeled mung beans 1 night.

3. mung bean paste+butter+condensed milk

4. Divide the mung bean paste into two parts,

One portion+matcha powder, knead well.

5. Divide into 40 grams and roll into a circle.

6. Take the matcha flavor and put it into the stamen.

7. Wrap the mung bean paste in the cheese stuffing, knead it into a circle, and put it into a mold for pressing.

Cranberry+sugar spoon;

Steamed and poured into a blender.

Stir-fry sugar with low heat until reunion.

The framed flower bags are refrigerated for later use.

+Soymilk beaten into mung bean paste

The scraper does not stick.

Matcha yam cake (can make 9 pieces)

Iron stick yam 300g ||| cooked glutinous rice flour 50g| | matcha powder 2g | bean paste filling 20g/ tablet

Peeled yam, cut into small pieces, steamed and pressed into mud; Pour in the cooked glutinous rice flour and knead it into dough.

Divide into two parts, and knead one part evenly with matcha powder;

Two colors are combined into a 30-gram ball; Divide the bean paste into 20g.

Squashed yam balls, wrapped with bean paste, and pressed into the mold.

Butterfly tofu pudding yam cake (can make 9 pieces)

Iron stick yam 300g ||| cooked glutinous rice flour 50g||| Butterfly bean curd powder1.5g.

| 20g/ of jujube paste stuffing/piece

Peel the yam, cut it into small pieces, steam it and press it into mud.

Pour cooked glutinous rice flour, knead into dough,

Divide into two parts, one part is kneaded with butterfly bean curd powder.

Two colors are combined into a 30-gram ball;

The jujube paste stuffing is divided into 20g pieces, and the yam balls are crushed and put into the stuffing.

Put into a mold for press molding.