🍠 Purple Sweet Potato Rice Cake 紫薯米糕 - tastes very fragrant and soft texture 紫薯味很香浓 糕点的口感质感很软

Purple Sweet Potato Rice Cake_Ingredients:
Purple Sweet Potato - 200g
Brown Sugar/White Sugar - 60g
Rice Flour - 120g
Corn Starch - 15g
Water - 600g
Coconut Milk/Milk/Water - 200g

1. Purple Sweet Potato 200g: wash it + peel + slice + dice + wash it
2. (in the pot) pour in Purple Sweet Potato 200g + Water 600g
3. bring to a boil on high heat
4. cook for 5 mins on low heat then turn off the heat
5. pour in Brown Sugar/White Sugar 60g to stir well until melt + let it cool/set aside
6. Rice Flour 120g + Corn Starch 15g + Water 200g = stir well
7. pour the powder slurry into the Purple Sweet Potato soup and stir evenly (stir while pouring)
8. stir constantly on low heat
9. stir until it starts to thicken and turn off the heat
10. prepare a container + pour in some oil to apply to prevent sticking (you can use oil paper)
11. pour the half-cooked slurry into the container and spread it evenly
12. prepare a pot + bring the water to a boil on high heat
13. put the container into the pot + steam for 45 mins on med heat
14. let it cool + demould + cut into pieces

紫薯米糕_材料：
紫薯/紫心番薯 200克
黑糖/白糖 60克
粘米粉 120克
玉米淀粉 15克
清水 600克
椰奶/牛奶/清水 200克

1. 紫薯/紫心番薯200克: 洗一下 + 削皮 + 切片 + 切丁 + 洗一下
2. (在锅中) 倒入紫薯/紫心番薯200克 + 清水600克
3. 开大火煮沸
4. 开小火煮5分钟即可关火
5. 倒入黑糖/白糖60克搅拌均匀至融化 + 放凉/备用
6. 粘米粉120克 + 玉米淀粉15克 + 清水200克 = 搅拌均匀
7. 将粉浆倒入紫薯/紫心番薯汤水中搅拌均匀 (一边倒入一边搅拌)
8. 开小火不停的搅拌
9. 搅拌直到开始粘稠即可关火
10. 准备一个容器 + 倒入适量的油涂一下防粘 (可以用油纸)
11. 将半生熟的粉浆倒入容器中摊平
12. 准备一个锅 + 开大火水烧开
13. 将容器放入锅中 + 开中火蒸45分钟
14. 放凉 + 脱模 + 切块即可

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