Blueberry Yam Cake
The light yam cake with the sweet and sour blueberry jam with big fruit grains tastes really good. It tastes soft, but remember! You must eat it right away. It's best to eat it within half an hour. It won't taste good after a long time. After eating, you can always put the remaining pieces there. When you go to eat at night, you can only pour them directly
Step 1 . Chinese yam is peeled and sliced (it's easier to ripen, so you must wear gloves when peeling, otherwise your hands will be itchy)
Step 2 . Steaming in high fire, (you can gently puncture it with chopsticks,)
Step 3 . Add a little powdered sugar and mash it into mud, and try to pound it as finely as possible. (if you are patient, you can pass the coarse screen again, but I haven't passed it since I was lazy.)
Step 4 . Prepare cooked flour, (dry and stir fry glutinous rice flour over low heat until cooked,)
Step 5 . Apply cooked powder evenly around the mold, then press 25g yam mud into it, set it, and pour an appropriate amount of blueberry jam when eating,
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