1.
Yam and Cranberry Cake
Ingredients required: two iron rods, yams, sugar spoon, excess cranberries (can also be exchanged into raisins).
1. Wash and peel the yam and steam it for 20 minutes. To check whether it is cooked or not, you can pierce it with chopsticks. If it pierces through easily, it means it is done.
2. While steaming the yam, chop the cranberries. I used about two tablespoons of dried cranberries
3. Cut the yam into cubes, put it in a ziplock bag, and use a rolling pin to press and roll it in various ways until it becomes pureed without any particles.
4. Stir the yam puree, cranberries and white sugar together evenly. White sugar can also be completed in the previous step. You can add as much as you like, according to your taste. I put less than two spoons in and couldn't taste the sweetness at all.
5. Stuff the mixed yam into the mold. Press it hard when stuffing, and stuff it to a thickness that you think is suitable. Press firmly to prevent the mold from falling apart. (The mold is a 50g mooncake mold)
6. Remove the film and place on the plate.
2. Fresh milk mochi
Ingredients: 11g tapioca starch, 160ml milk, 15g sugar, 9 Oreo cookies
Method:
p>1. Stir tapioca starch, milk and sugar evenly.
2. Pour into a non-stick pan, turn on the minimum heat and stir while heating. When the mochi becomes thick and stringy, immediately turn off the heat and pour it into a bowl. Cover with plastic wrap and refrigerate.
3. Scrape off the filling from the Oreo cookies, put the cookies in a plastic bag and crush them with a rolling pin, and pour them onto a plate. Pour the mochi over the Oreo crumbs, top with the mochi, cut into small pieces and dip into the cookie crumbs to eat.
*Tips: You can choose biscuits at will, or you can use coconut paste, honey beans, crushed peanuts, sesame powder, etc.
3.
Yoghurt osmanthus crystal jelly
Materials
1 box of yogurt, appropriate amount of sugar osmanthus, 1 pack of original jelly powder
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Method
1. Boil 200 ml of water, add 20 grams of jelly powder and stir, add sugar and osmanthus, evenly until there are no particles.
2. Pour into a square container, cool naturally for 20 minutes, cut into small pieces and set aside.
3. Take a bowl, pour 1 box of yogurt, and add the cut osmanthus jelly