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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
Soft, fragrant, and naturally colorful, this Triple-Layer Sweet Potato & Osmanthus Rice Cake combines the earthy sweetness of golden sweet potatoes, the vibrant hue of purple sweet potatoes, and the delicate aroma of osmanthus flowers. Each bite offers a gentle chew from the glutinous rice and a light floral finish, making it a perfect dessert or snack for any occasion. With no artificial coloring and a beautiful layered look, it’s as pretty as it is delicious.
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Recipe
xIngredients:
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Sweet potatoes
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Purple sweet potatoes
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Glutinous rice flour
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Sticky rice flour
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Powdered sugar
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Osmanthus flowers
Instructions:
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Prepare the Sweet Potatoes: Wash, peel, and slice the sweet potatoes and purple sweet potatoes. Steam over high heat for about 15 minutes until tender.
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Mix the Flours: In a large mixing bowl, combine glutinous rice flour, sticky rice flour, and powdered sugar. Divide into two equal portions, then divide one portion into two smaller parts.
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Make the Colored Doughs: Add steamed golden sweet potatoes to one part and purple sweet potatoes to another. Mix well and knead by hand until smooth. No extra water is needed.
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Prepare the White Rice Cake Flour: Gradually add small amounts of water to the remaining flour portion, stirring until loose crumbs form. Divide into two equal portions.
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Layer the Cake: Sift the white rice flour into the mold as the base layer, smoothing it evenly. Add the purple sweet potato mixture, smooth again, then the golden sweet potato mixture, and finish with the remaining white rice flour layer. Sprinkle osmanthus flowers on top.
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Steam: Place the mold in a steamer lined with cheesecloth to prevent water drips. Steam over high heat for about 30 minutes.
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Serve: Remove from the mold, slice into neat pieces, and drizzle with honey if desired. Enjoy the sweet, floral, and chewy delight!
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