200 grams of yam

200 grams of milk

50 grams of sugar

Corn oil/(butter or coconut oil)15g

Glutinous rice flour 80-100g

80-100g of rice flour

Raisins/cranberries in moderation

50 grams of shredded coconut

Note: glutinous rice flour and rice flour have different brands, so the water absorption is different, and the flour quantity can fluctuate up and down by itself.

The practice of steamed cake with milk fragrant hill medicine?

Peel and slice the yam, steam it in a pan, add 50g sugar while it is hot (if you like sweet, you can increase the amount of sugar) and grind it into mud.

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Add corn oil and milk into the yam paste and stir well.

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Add100g glutinous rice flour and100g rice flour in batches, and stir to form a slightly thick sticky batter (the flour can be increased or decreased as required according to its own water absorption, and the addition should be controlled in batches).

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Add a proper amount of raisins into the batter, stir well, pour into a shallow dish (put oil paper on the dish for easy demoulding), smooth the surface, and steam in a pot for 20 minutes with water heat.

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Take out the pot, demould and cut into small pieces

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Wrap each small piece of yam cake with shredded coconut while it is hot.

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Milk Xiangshan medicinal steamed cake is finished and loaded.

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