Cranberry Yam Cake
Steamed Chinese yam mashed into a silky paste, sweetened, and studded with chewy dried cranberries, then molded into soft, snow-white little cakes with a delicate sweetness.
Instructions
- 1
Prepare the main ingredients: Chinese yam, dried American cranberries, shredded coconut, condensed milk, and sugar (optional).
- 2
Peel the yam and cut it into sections, then place them in a dish and steam until cooked.
- 3
Mash the cooked yam with a fork, add crushed cranberries, condensed milk, and a little white sugar.
- 4
Mix evenly and let it cool for a while.
- 5
Take an appropriate amount of mashed yam, shape it into a round form, and stick a little shredded coconut on the surface.
- 6
Place it into the mooncake mold to create the shape, as shown in the picture.
- 7
Complete each one in order.
- 8
The cranberry yam cake is ready, sweet and sour and soft, good for strengthening the spleen and nourishing the stomach.
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Ingredients
Main Ingredients
- Iron Rod Yam1 stick
- Dried cranberries20g
- Condensed milk26g
- Desiccated coconutto taste
Seasonings
- white sugar1 spoon