1

Wash the iron stick yam, cut it into sections, and steam it in the pot.

2

Put it in warm water and peel it with a spoon or fruit peeler.

three

Put it in a fresh-keeping bag and roll it back and forth with a rolling pin to make yam paste.

four

Add appropriate amount of sugar and stir well.

five

The purple potato is steamed in a pot (it can be steamed with yam, which I steamed the day before) and pressed into mud with a spoon.

six

Add appropriate amount of condensed milk and stir well.

seven

Put it in a cooking machine and beat it into very fine purple potato paste.

eight

Take a proper amount of glutinous rice flour, put it in a pot and fry it with low fire until the surface is slightly yellow.

nine

Add most cooked glutinous rice flour into purple potato paste, stir well, and leave a small part for later use.

10

Rub the yam mud into balls of about 25g each.

1 1

Purple sweet potato paste is also kneaded into balls of about 25 grams each.

12

Gently flatten the yam ball with the palm of your hand and make it into a small disc.

13

Put the purple potato ball on the yam, push it up slowly with the power of the tiger's mouth and close it.

14

Dip some cooked glutinous rice flour in your hand and knead the wrapped purple potato and yam balls into balls.

15

Pour some cooked glutinous rice flour into the moon cake mold, gently shake it, so that the glutinous rice flour covers the whole inner wall of the mold and the excess is poured out. Then put the kneaded yam and purple potato balls into the mold.

16

Invert the mold in the tray, gently press it down, lift the moon cake mold, and take it out.