1. Ingredients: sticky rice flour, glutinous rice flour, purple sweet potato stuffing, white sugar, lard, vanilla powder, water, osmanthus sauce, cooked black sesame seeds, dried cherries and almonds;

2, kitchen utensils: induction cooker, steamer, wok;

3. Prepare cake materials.

4. Mix sticky rice flour and glutinous rice flour evenly.

5. Pour 50g of mixed powder, purple sweet potato stuffing and 40g of sugar into a large bowl.

6. Mix into stuffing and set aside.

7. Pour lard, the remaining 20g of sugar and appropriate amount of water into the pot.

8. Heat and boil.

9. Pour in the sugar oil.

10, stir-fry into cake noodles with moderate dryness, and let stand for more than 2 hours.

1 1, take a fresh-keeping box and spread a layer of cake noodles on the bottom of 1/6.

12, repave14 stuffing.

13, spread another layer of cake noodles.

14, one layer of stuffing.

15, and finally spread a layer of cake noodles. Make two boxes like this.

16. Prepare surface decoration materials.

17, sprinkle black sesame, dried cherry and almond on the surface, and finally sprinkle with appropriate amount of osmanthus sauce.

18, and steam in a steamer for 20 minutes.

19, after steaming, leave the fire to cool.

20. After cooling, demould and cut into pieces for eating.