Same way to make and bake as the Lotus seed moon cake. The only difference is the filling.
To make the filling:
1. Peel purple yam (about 400 g) and cut into chucks to steam.
2. Blend the cooked purple yam with mixer.
3. In a large fry pan, add 6 TBSP of butter, purple yam, 4 TBSP sweetened condensed milk, 1/4 cup sugar, simmer together. Gradually add 3 TBSP of corn starch and cook until the mixture can be easily folded with spatula.
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