Dessert jelly cake with purple potato stuffing
Ingredients: glutinous rice
Recipe Recommendations
- glutinous rice 700G
- purple potato appropriate amount
- soy noodles appropriate amount
- black sesame appropriate amount
- olive oil appropriate amount
- raisins appropriate amount
- sugar appropriate amount
- sweetening
- steamed
- several hours
- senior
Steps for Dessert jelly cake with purple potato stuffing
1
Wash glutinous rice and soak for 12 hours
2
Gently roll and press the rice grains into half pieces
3
Steam it over high heat. If you encounter dry rice noodles during steaming, add a little more water
4
Cool the cooked glutinous rice
5
Divide the cooked glutinous rice into 4 portions and wrap it into drawer cloth
6
Dip the drawer cloth with water, wrap it in the glutinous rice and roll it. Use some water to wipe the dough rolling pin to prevent it from getting contaminated.
7
The drawer cloth wraps the rolled four sides neatly to avoid trimming. What a beautiful rolled glutinous rice cake slices
8
Sau-fry soybean noodles over low heat
9
stir-fry the bean noodles until they turn red, and serve
10
Spread more fried soybean noodles on the cutting board
11
Steam the purple sweet potatoes, peel and mash into mud
12
Add sugar, olive oil and black sesame seeds, and stir-fry over low heat until sticky
13
stir-fry thick purple potato filling
14
Appropriate amount of preserved fruit
15
Carefully buckle the glutinous rice cake slices on the bean surface, cut them in the middle and divide them into two portions
16
Scrape the purple potato filling, add the preserved fruit, and roll it up from the beginning