Rice cooker version of purple potato cake-You Are Foodie

By Odelia
48

Rice cooker version of purple potato cake

These days, I suddenly want to eat rice cake. I just haven't used up the purple potatoes I bought last time, so~~~~~

Main Ingredients

milk 2 bags
egg 3
flour 300 grams

Auxiliary Ingredients

yeast 5g
Baking powder 3g

I didn't use any water in the cake this time. Two bags of milk are exactly 400 grams. Put it in twice. Four spoonfuls of sugar may be a little low, but the sweetness is not enough. Parents can increase or decrease it according to their own tastes. You may feel a little too much water just after coming out of the pot. It will be good if it is cold. It is just good to have breakfast the next day~~~~

Step 1 . Steam and peel the purple potatoes and put them into a preservation bag. Use a rolling pin to roll them into mud

Step 2 . Roll out good purple potatoes

Step 3 . Take 300 grams of flour

Step 4 . Add a bag of milk to the purple potato puree, add 5 grams of yeast and 3 grams of baking powder, and mix well

Step 5 . Pour in the flour and stir well

Step 6 . Now add the second bag of milk and stir well,

Step 7 . Mix three eggs with white sugar

Step 8 . Add the egg mixture to the batter, stir well, preheat the rice cooker, coat with oil, and pour in the batter

Step 9 . Wake up for more than half an hour, cover the pot lid, and select the cake function

Step 10 . Open the pot in 25 minutes and prepare the Steamed Chinese sponge cake~~~

Step 11 . Out of the pot~~~

Step 12 . Cut it open and take a look~~~~

Step 13 . It's still quite fluffy

Step 14 . La La La La~~

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