How to make soft and delicious purple sweet potato cake with mung bean filling

How to make Purple Sweet Potato Cake with Mung Bean Filling

• 1

  Cook the purple sweet potato

  First, peel the purple sweet potato, wash it clean, and cut it into small pieces.

  Place a pot on the stove, add the prepared purple sweet potato, 500ml of water, and bring to a boil.

  When the water boils, reduce the heat to medium, add 57g of brown sugar, and continue cooking until the sweet potato is soft.

  

  
• 2

  Cook the mung bean filling

  Rinse the mung beans thoroughly, then soak them in water for about 1 hour.

  After 1 hour, place the mung beans in a pot with just enough water to cover the beans, and cook over medium heat until the water is nearly evaporated.

  Next, reduce the heat to low, and continuously stir with a spoon until the water completely evaporates, and the beans are soft and smooth.

  Once the beans are smooth, add 100g of brown sugar, 1/4 teaspoon of salt, and 30g of grated coconut. Continue mixing until the filling is thick and sticky.

  Finally, add 1 teaspoon of vanilla extract, mix well once more, and then turn off the heat.

  Tip: You should continuously stir the beans to prevent them from burning at the bottom.

  

  

  

  
• 3

  Mix the purple sweet potato cake flour

  Add to a bowl 454g of glutinous rice flour, 1/4 teaspoon of salt, boiled sweet potato mixture (including water), 30g of grated coconut, and 230ml of warm water at about 70 degrees Celsius.

  Stir and mix the ingredients continuously until they are well combined and the dough is soft and sticky. Next, add 3 tablespoons of cornstarch and continue to mix well.

  Then, use your hands to knead the dough for about 5 minutes until it forms a soft, non-sticky ball.

  Finally, cover the bowl with plastic wrap and let it rest for 20 minutes.

  Note: All the water added to the bowl of flour must be warm, not allowed to cool down for the dough to be soft and pliable.

  

  

  

  
• 4

  Wrap the dumplings

  Divide the dough for the dumpling skin and the mung bean filling into 16 equal parts and roll them into balls.

  Brush oil on the banana leaves, fold one side of the leaf diagonally into a triangle, then fold the two side edges to form a funnel.

  Next, use your hands to flatten the dough for the dumpling skin, place the filling in the middle, then pinch the edges of the dough closed.After that, coat the dumplings with a layer of oil, then place them inside the banana leaves, folding the edges of the leaves neatly to finish.

  Tip for wrapping dumplings without tearing: To wrap the dumplings without tearing, you need to ensure that the banana leaves used are soft and pliable. You can sun-dry the leaves for about 1 hour, or heat them over the stove, or briefly boil them to soften.

  

  

  

  
• 5

  Cook the sticky rice cake

  Arrange the cakes in an steamer, place the steamer over a pot of boiling water, then cover tightly and steam the cakes on high heat for 20 minutes.

  

  
• 6

  Final product

  Purple sweet potato sticky rice cake has a soft and chewy outer layer, fragrant and rich flavor of sweet potato, accompanied by sweet and fatty mung bean filling, extremely attractive.