The first time I ate glutinous rice taro mud cut cake is in Nanjing, eat the first bite was y attracted, the taro mud flavor that came to the surface, coupled with sweet but not greasy glutinous rice, such a collocation simply feel. As a loyal fan of taro puree, simply too much love.

After repeated exploration of their own, finally made a delicious and fragrant taro mud cut cake, taro mud control can not miss.

This glutinous rice and purple potatoes taro puree cut cake is not difficult to do, do not need the oven can do, almost all the ingredients are mixed a mix, stir a stir, on the pot a steam can be done, handicapped party can easily complete. Do a good job of the purple potato taro puree cut cake soft and sticky, the middle of the sweet and smooth taro puree, sweetness is just right, highly recommended to try to ~

prepare glutinous rice flour 150g, purple potato flour 3.5g, sticky rice flour 40g, sugar 40g, corn oil 30g, 45 degrees of warm water 180g, 20g of coconut

prepare taro puree filling

Taro purple potato peeled, cleaned and cut into pieces steamed spare, prepare 30g of butter, condensed milk 50g

1, take a large bowl, pour glutinous rice flour, sticky rice flour, purple potato flour, fine sugar, all mixed together, then add corn oil, mix well.

2. Then slowly pour in warm water (about 45 degrees), and keep stirring while pouring. Stir well into the puree.

3, and then sieve?

4, steam bowl with plastic wrap to prevent sticking, then sieve and pour the batter, cover with plastic wrap, and steam for about 25 minutes, until thoroughly cooked. (Be sure to line the steamer bowl with plastic wrap beforehand, then pour in the batter to make it easier to remove the mold.)

5, and then to do the taro puree filling, the steamed taro and a little bit of purple potatoes, as well as light cream, condensed milk mixed together, whisked into a puree. (Use a food processor to beat will be more delicate)?

6, spread a layer of coconut on the board?

7, put the steamed purple sweet potato cut cake?

8, spread a layer of taro puree?

9, cut in half, and then folded upwards, finished?

1, taro washed and peeled. (Taro buy back uniform peeled and cut frozen, with the time directly out of the cooking, without the need to thaw in advance)

2, into the electric pressure cooker, add taro accounted for about a small amount of water (one-third to one-half of the water between) timed 20 minutes.

3, add the sugar while it is still hot and stir to absorb, pour it into a non-stick pan, add butter, and sauté the whole thing over low heat. (Before frying this state has been very thick) If you accidentally put too much water before steaming to filter out the excess water.

4, add milk powder, water syrup, mix well, a few minutes into the dough can be. Directly do sandwich eat if you do not fry can, I'm going to do bread, slightly fried dry a little bit.

5, into the plastic box sealed preservation, if recently eat on the refrigerator, the remaining frozen.