Cooking Steps

1. 

   Step1:The main materials are fresh hawthorn and yam (I use Bergamot yam, so the shape is a little strange. You can use soft yam, such as iron stick yam, but not crisp yam).

2. 

   Step2:Wash yams. Steam them in steamer. Peel and mash them (it's not very delicate. It's also good with grain taste).

3. 

   Step3:This part can be adjusted to circumstances. It's sweet to add a little sugar. It's ok if you don't add it. Anyway, it's OK to knead the yam paste into a ball. It's not OK to add a little glutinous rice flour (it's better to use cooked flour. Fry it in a dry pot until it's slightly yellow. It's really troublesome. It's OK to use raw flour, because the amount of this flour is not very large).

4. 

   Step4:After the yam mud is kneaded into a ball, it is divided into about 30 grams.

5. 

   Step5:Pack about 20 grams of homemade Hawthorn stuffing (wash the hawthorn, cut off both ends, remove the core and cut into pieces, add sugar and a little water, stir fry until it is gelatinous. My material proportion is - 500 grams of hawthorn, 200 grams of crushed sugar and 50 grams of water

6. 

   Step6:After the yams are wrapped into a ball, knead them and roll them on the sesame.

7. 

   Step7:When the yam cake is flattened, it needs to be moved and turned over to avoid being burnt. Both yam and hawthorn are ripe. So the sesame will give out fragrance and the surface will be slightly yellow.