Steamed Purple Yam Rice Cake (紫薯凉糕)

This is recipe from Junsome's blog. It tastes best after it is chilled in refrigerator for a few hours or overnight.

Ingredients

Purple yam (peeled) - 150g

Lotus root powder (藕粉) - 75g

Rice flour (粘米粉)- 50g

Wheat starch (小麦澄粉)- 25g

Sugar - 75g

Milk - 210g

Water - 210g

Dried coconut shred (幼椰丝)- for coating
* This makes about 16-20 pieces

Steps

1. Chop the purple yam in big chucks and steam until soft. It takes about 15 minutes.

2. Use a blender to blend all ingredients, except the coconut shred, together into a smooth mixture.

3. Coat a container with corn oil or cooking spray, then pour in 1/3 of the mixture. Steam on high for 10 minutes

4. Steam on high for 10 minutes, then add another 1/3 mixture, steam another 10 minutes. Finally pour in the rest of the mixture, and steam for 15 minutes.

5. Take the container out of steamer and chill it in refrigerator. After the cake is cooled, it should be easy to remove it from container.

6. Cut the cake into serving size, and roll each piece in fine coconut shred to make sure it is coated on all sides. 

The cakes should be consumed within 1-2 days. Keep refrigerated.