Materials:

Iron stick yam 200g, cranberry 40g, condensed milk 15g.

Practice:

(1) Chinese yam is steamed, pressed into a mud mold and formed.

(2) Cover the surface with chopped dried berries and demould.

2. Spinach and yam cakes.

Materials:

Spinach, yam 1 root, 2 eggs, coconut oil and jujube peanut butter.

Practice:

(1) Wash and blanch spinach.

(2) Add it into a cooking machine, add yam, add eggs and pour them into a steaming bowl.

(3) Boil the water in the pot and steam for 20-25 minutes.

(4) Take it out, cool it, cut it into pieces, and pour it with peanut and jujube sauce.

3, purple potato yam cake.

Materials:

2 Chinese yam, 5 purple sweet potatoes, 0/0g of sugar10g of milk powder10g, a few milliliters of milk and a few grams of glutinous rice flour.

Practice:

(1) Prepare all materials.

(2) Steam yam and purple potato for about 20 minutes.

(3) Mash the yam and mix it with sugar and milk powder (mainly because the yam tastes lighter and the purple potato itself is sweet).

(4) Mash the purple potato, and add a proper amount of glutinous rice flour and milk (in order to make the purple potato not too dry).

(5) First, pinch the yam and purple sweet potato into balls, then flatten the purple sweet potato paste, wrap the yam like a jiaozi, and then shape it with a moon cake mold, and bake it in an oven at 150℃ for 20 minutes.

(6) Or, instead of using a moon cake mold, you can paste sesame seeds on both sides, brush the oil in the pan, and fry the lid on both sides with a small fire for 10 minute. Remember to turn over and simmer.