Purple Sweet Potato Glutinous Rice Roll

Stir the glutinous rice batter evenly.

Steam on high heat for 30 minutes.

Let the steamed glutinous rice flour cool for a while, then add 20g of butter while it's still hot.

Knead the butter repeatedly until even (about 10 minutes).

Steam the purple sweet potatoes until cooked and mash them into a paste.

Sift it again to make the purple sweet potato filling smooth and even.

All purple sweet potatoes have been filtered.

Cover the purple sweet potato puree with plastic wrap and roll it into a sheet of even thickness.

Sprinkle cooked corn starch on the work surface as hand flour, roll the glutinous rice dough into evenly thick sheets, and place the purple sweet potato puree slices on top.

Cut off the excess parts around the edges.

Roll it up from top to bottom.

Prepare a length of cord, tie it on one side, cross it, and tie it to cut off the excess part.

The fishing line is equivalent to cutting with a knife, but the knife tends to stick, whereas cutting with the line will be perfect.

Place the sliced purple sweet potato glutinous rice rolls on a plate; the finished product is beautiful and visually appealing.

Soft and glutinous in texture, fragrant and sweet in taste.