Cooking Steps

1. 

   Step1:Peel and wash the sweet potato. Cut into small pieces. Steam in the pot.

2. 

   Step2:Bowl 1 - 150g glutinous rice flour, 100g purple potato crushed, 30g sugar put together. Bowl 2 - 150g glutinous rice flour, 50g corn starch and 30g sugar.

3. 

   Step3:Add 5g oil to each bowl, add cold water and make batter respectively. When the white batter is mixed, the chopsticks will draw lines. It will be reconciled if it disappears within 1 second; the purple batter will be slightly dry.

4. 

   Step4:Use a square bowl. Put oil paper on the bowl (for dry pancakes). Then cut a knife at four corners of the oil paper to make it more comfortable. It is better to prevent adhesion and desquamation.

5. 

   Step5:Pour 1 / 2 purple sweet potato lake first. Cover with plastic film. Steam in a small heat for 10 minutes.

6. 

   Step6:Pour 1 / 2 white rice paste on the purple potato lake. Steam for 10 minutes.

7. 

   Step7:Pour the remaining Purple Rice Lake on the white one. Steam for another 10 minutes.

8. 

   Step8:Finally, pour all the white rice paste on the purple rice paste. Steam for another 15 minutes.

9. 

   Step9:When it's cooled, it's back buckled and peeled off. Put it in the refrigerator overnight. It's harder and easier to cut.

10. 

    Step10:Put water on the knife. Cut it into pieces and put it on the plate. It's a small and fresh beauty. It's soft, waxy, sweet, hot and cold. It's delicious.

11. 

    Step11:Literature and art, fresh, elegant and refined.