Main ingredients:
Sweet potato puree (the drier the sweet potato, the more flavorful) 200 grams
120 grams of glutinous rice flour
chengduo powder (i.e., wheat starch) or corn starch 60 grams
30 grams of sugar
90 grams or less of water
White sesame seeds stir-fried and ground into a powder of 70 grams
Sautéed coconut 20 grams
Steamed coconut 20 grams
Steamed sweet potato, sweet potato and pumpkin cake, sweet potato and pumpkin cake.
16 raisins (small)
1.1- Steamed and peeled sweet potatoes take about 250 grams, use a spoon to crush into a puree and sieve to remove coarse fiber! The most important thing to remember is that it is a good idea to use a dryer sweet potato. Suggestion: Try to use the drier sweet potatoes, because the drier the sweet potatoes, the more flavorful!
2.2 - skin: 200 grams of sweet potato puree + 120 grams of glutinous rice flour + 60 grams of starch + 30 grams of sugar + 90 grams of water or less (not too dry sweet potatoes can not use 90 grams of water!). . Filling: about 70g of fried white sesame powder. Filling: about 70g of fried white sesame powder. Pumpkin: 16 small raisins. ? Fried coconut about 20 grams (cooked and dipped in the bottom to increase the flavor and prevent sticking to the plate)
3.3 - raw white sesame 100 grams sifted, with a sharp bottomed pan on a low flame quickly stir-fried less than 3 minutes that is good! Do not fry too much, so as not to be bitter! After cooling, take 70 grams and grind it into powder! Coconut 40 grams (the actual use of about 20 grams or so) with a pointed bottom of the pan on a low flame stir fry less than 1 minute to change color and send out the flavor can be!
4.4-Production method (1) first take 40 grams of water and sugar mixing to no sugar particles, (2) and then add the sweet potato puree, glutinous rice flour, starch mixing, the remaining 50 grams of water should be a small spoon a small spoon to add, while adding water while adjusting the kneading of dough, sweet potato puree is more wet can not be used with so much water ah! After adjusting the dough and then divided into 31-32 grams of weight of the ball, (3) wrapped into 3 grams of cooked sesame powder can be, not too much so as not to overpower the sweet potato's popularity! Note: 3/5 of a 15ml measuring spoon is 3g of sesame powder! The rest of the steps in the picture!
5.5-Made sweet potato glutinous rice pumpkin cake billet! It's very beautiful!
6.6- Steamer must first give water, and then put the steamer, the steamer must be put on the dry barbecue paper or greaseproof paper or brush oil to prevent sticking bottom, and finally put on the finished sweet potato glutinous rice pumpkin cake biscuits. Note: Do not get the steps backwards, so that the sweet potato cake rolled into the water when you put the steamer! I have suffered a loss of oh!
7.7 - high heat will steam the pot boil (generally boil to 5 minutes), and then steamed 7 minutes immediately turn off the fire and open the lid of the steamer, let the temperature a little bit, before you can take out, to prevent deformation! The steamer can be removed only after it has warmed up a bit to prevent deformation. Note: :Don't steam for more than 7 minutes after the water boils, so as not to soften the finished product, deform or even collapse!
8.8-Prepare disposable gloves (no plastic bag can be used instead) + plastic flat rice spoon + fried coconut (fried than did not fry a lot of flavor can go a bit of oil - frying the pan has a thin layer of oil!) If you don't have coconut, you can use fried glutinous rice flour or fried sesame seeds instead! But the effect is a little worse!
9.9- Wear disposable gloves or plastic bags to put the warm sweet potato sticky rice pumpkin cake into the fried coconut plate, just the bottom of the sticky cooked coconut can be! Don't roll it to ruin the beautiful pumpkin image!
10.10- Beautiful sweet potato glutinous rice pumpkin shaped cake- eaten, hmmm- taste sour, sweet, fragrant, glutinous, soft, with a slight elasticity, delicious!
11.11- The unfinished ones can be cooled down and put into a rice cooker with a reheating function (don't add water!). Now the room temperature of 20 degrees, covered with a glass lid, placed in a clean vessel at room temperature for 10 hours is no problem!
12.12 - there are many users inquiring about the greaseproof paper and coconut is where to buy I used the barbecue paper (waterproof oil anti-stick) is Walmart buy - dry put in the steamer to steam glutinous rice food is not stained it! The coconut is from Metro- I chose this dry and crumbly one- put it in a sharp pan on low heat and sauteed it quickly, not 1 minute before it changed color and gave off a rich and creamy flavor! It didn't smell as good as the unfried ones! I don't want to eat raw coconut at all after eating fried coconut, haha... ?...