Join the fun in summer and autumn --- kidney bean purple potato cake-You Are Foodie

By Teresa
58

Join the fun in summer and autumn --- kidney bean purple potato cake

This is a cake made in summer. It seems to have the atmosphere of the Mid Autumn Festival. In fact, it is a moon cake with ice skin. You can eat it cold in hot weather.

Main Ingredients

Purple sweet potato 1
White kidney bean 300 g

Auxiliary Ingredients

Peanut oil appropriate amount
Powdered Milk A moderate amount of
White sugar 30 g

Step 1 . White kidney beans are soaked overnight in water (it is better to put them in the refrigerator in summer).

Step 2 . Peel the soaked kidney beans.

Step 3 . Put 3 times water in the pot and boil it for about 40 minutes.

Step 4 . Take out the cooked kidney beans and put them in the cooking machine to make a paste, basically without adding water.

Step 5 . Heat the wok and add some oil to ensure that there is a thin layer at the bottom of the wok. Pour in the paste, add milk powder and sugar and stir it over low heat. Be sure to choose non-stick pot.

Step 6 . Stir-fry until it can be shaped, and the moisture will be reduced after a period of time, so it should not be too dry or too thin.

Step 7 . Put the purple potato in the steamer until it is cooked. Peel it and press it into a bowl.

Step 8 . Take a piece of kidney bean paste and purple potato paste, about 3:2 in size.

Step 9 . Squeeze the kidney bean dough and wrap it in the purple potato dough to make it round. In turn, purple potatoes can also wrap kidney beans.

Step 10 . Use moon cake mold to emboss. Sprinkle a layer of milk powder or other dry powder that can be eaten directly in the moon cake mold.

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