Purple Cystal Cake 水晶饼

Ingredients for wrapper:

• 1/2 cup Wheat Starch
• 1 Tbsp. Cornstarch
• 1/2 cup hot water
• 1 tsp. salad oil

Mix Wheat starch and corn starch in a mixing bowl, add hot water while mixing with a pair of chopsticks, until become a dough. Then knead in salad oil well. Wrap with plastic wrap to keep moist while preparing the filling.

Sweet Potato filling:  

• 1 medium size purple sweet potato, or regular sweet potato
• 1 cup milk
• 1/2 cup sugar
• 2 Tbsp. butter

Steam or microwave the sweet potato until soft. Peel off the skin and mash in a medium saucepan. Turn the stove on medium, mix in butter, milk and sugar until blend well. Set aside to cool.

Put together...

1. Divide the dough to 6 equal pcs, flatten to a round and thin wrap. Put 2 Tbsp. filling together in a ball. Place in the center of the wrap and gather the edge to close.
2. Press down into a medium size mould, then remove from it. Place a small piece of parchment paper under each cake and lay on a bamboo steamer. Steam over boiling water for 5 minutes.
3. Best serve warm. It will turn hard when it is cold. Place on a steamer to warm to soft before serve.