1. Steam the purple potatoes under water.

2. Crumble the steamed purple potatoes with a spoon to become purple potato puree.

3. Pour the puree into the sifted cornstarch and glutinous rice flour.

4. Add the right amount of hot water and stir with chopsticks, adding slowly little by little.

5. Stir until snowflake-like, then use your hands to mix the noodles.

6. When the dough is shaped, add the appropriate amount of oil.

7. Form a smooth dough and let it rest with plastic wrap for 15 minutes.

8. Divide the dough into small balls. (I made about 25g/pc)

9. Flatten one of them.

10. Put in the red bean paste filling and wrap it well to close the mouth.

11. Knead the dough.

12.Dust each filled dough with dry flour;

13.Put some dry flour in the mold and shake it gently for a few times so that the inside of the mold is evenly coated with flour.

14. Put the filled dough into the mold, press it gently and firmly for a few seconds, and then push it out of the mold to form a biscuit.

15. Steam the biscuits in a steamer for 15 minutes on high heat, then turn off the heat and open the lid after another 5 minutes.

Tips

The reason for using clarified flour is that the steamed cakes are easy to pick up and have a better texture. Steamed cakes are easier to pick up when cooled slightly.