This purple potato glutinous rice cold cake is cold and cold, sweet and not greasy. One bite of a small portion, two on a hot day, easily save summer without an appetite. It's also very simple to make, no oven required, simple mixing, steaming, and then wrapping the filling can be done, and novices can also succeed once. The inner filling is made of purple potatoes, which not only enhances the appearance, but also has a richer taste, and most importantly, it is less burdensome to eat.
By Angel Gourmet Kitchen
<h2>Royalties</h2>
Glutinous rice flour (ice skin part) 120g
Milk (ice skin part) 170g
Corn starch (ice skin part) 28g
Caster sugar (ice skin part) 20 g
Butter (ice skin part) 15 g
Purple potato 150g
Sugar 30g
Milk 30g
<h2>Practice steps</h2>
1: Mix glutinous rice flour, corn starch and caster sugar and mix well
2: Add milk and mix into batter
3: Sift once and cover with plastic wrap
4: Use a toothpick to prick a few small holes, steam for about 15 minutes, and steam the batter
5: Steam the purple potatoes, add milk and sugar, and mash them into purple potato filling
6: While hot, wear gloves and knead the butter into the steamed glutinous rice dough
7: Roll the glutinous rice dough into long strips and divide them into 8 small pieces
8. Roll out each small agent into long strips
9: Take an appropriate amount of purple potato filling, roll it into strips of the same length as the noodles, and place them in the middle of the glutinous rice noodles
10: Roll up and cut into appropriate sizes
11, and then cut into the appropriate size can be
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