Exclusive Purple Sweet Potato and Lotus Leaf Cake

Cut the purple sweet potato into slices with a knife.

Put it into the electric cooker and steam until cooked.

Steamed purple sweet potato.

Mash while hot (it's best to put it in a blender for a smoother texture).

Add some sugar (you can also skip it since the purple sweet potato is naturally sweet).

Wait for the purple sweet potato paste to cool down until it is not hot to the touch, then add the flour and yeast powder.

Stir until it forms large clumps.

Knead again into a smooth dough and let it ferment at room temperature until it doubles in size.

Take out the well-fermented dough and knead it more to release the air.

Then roll it out to about 0.5 thickness, and use a round mold to cut it out.

Take a piece of dough and roll it into a circle.

Brush on a thin layer of oil.

Fold again.

Use a mold (a clean comb) to press out the imprint slightly deeper, then push inward at the position of the imprint to create a very nice curve.

After making them one by one, place them in a steamer for a second proofing for 20 minutes, then steam with cold water for 15 minutes, and finally simmer over high heat for 5 minutes before opening the lid.

The steamed lotus leaf pancakes have a beautiful color, but they are not delicate enough, so the purple sweet potato paste must be mashed finely before being mixed with the dough.

Finished product image.