Chinese Food
Purple rice cake with Taro
(103037 views)
Sherry was a colleague I met in my first job. A gentle Taiwanese sister. There was not much overlap until they left. Instead, I often watched her release all kinds of baked desserts in her circle of friends later. Only gradually did I have more communication. She is a character that is free with sex. The two most important hobbies in life are probably travel and food. Every time I look at her Po photos, I see either the scenery or the food. Enviable. This konjac purple rice cake is the recipe I asked after seeing her pass the picture. It's said that it's a traditional pastry in Taiwan's new year's festival. It's steamed with taro and purple rice. She wrote a prescription for me in detail. She also told me all kinds of precautions. She was kind and considerate. This one hasn't been eaten yet. It seems to have melted in the heart. There is a little sweet taste spreading. This time, I'll do it carefully. I'm full of thanks to her. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Soak purple rice and glutinous rice for several hours in advance. It is better to stay overnight. After draining, mix them evenly and add water to prepare for steaming. Boil lotus seeds for 15 minute
Step2:I use Meiya steamer. Steamed purple rice and glutinous rice at the bottom. Steamed taro slices at the to
Step3:Steam taro first (1520 minutes). Mash into mu
Step4:Add cream, sugar and coconut oil to coo
Step5:Steamed Purple Rice (until it's soft and waxy for 1 hour) should be filled in a container while it's hot. Add the remaining sugar and coconut oil and mix well. Let it cool for standby
Step6:Take a bowl as a mold, spread a plastic film, and put all kinds of dried fruits, dates and lotus seeds on i
Step7:Spread purple rice cake on it. Compact it. Pay attention to even and smooth it to prevent the dry fruit from misplacing
Step8:Spread taro on purple rice cake. Press and compac
Step9:Turn it upside down and remove the preservative film from the plate. It's more delicious after cold storag
Cooking tips:The sweetness can be adjusted according to the taste. Mine is not too sweet. Dried fruit can also be adjusted at will. I use coconut oil instead of butter in the original recipe. Because of the fragrance of coconut and very nutritious. Butter is also very fragrant. See personal taste. There are skills in making delicious dishes.
