No fermentation, no kneading, making purple potato muffins at home, soft and elastic mouth, can not eat enough, suitable for all ages

Today, I used purple potatoes to make purple potato rice muffins for my family, and the whole family loves to eat them, no fermentation or kneading dough, with clear layers, and it is not enough to eat soft and elastic.

Every time it is swept away, it is simple, delicious and nutritious.

Here's how I made it:

1. Mash the steamed purple potatoes into a puree.

Add 40g of glutinous rice flour and 30g of sugar to 2,150g of sticky rice flour, mix well, pour in purple sweet potato puree and rub evenly. As soon as it is kneaded into a ball, it can be broken when it is rubbed.

3. Add 150g of sticky rice flour, 40g of glutinous rice flour and 30g of sugar to another bowl and mix well. Add 80ml of water and rub evenly. As soon as it is kneaded into a ball, it can be broken when it is rubbed.

4. Spread a layer of silicone oil paper into the mold to facilitate defilming. With the help of a denser basket, the two colors of flour are sifted into the molds.

5. Gently sweep it with a brush, and never press too hard.

6. Sieve with two colors alternately.

7. After sifting, use a knife to draw out the shape you like, and sprinkle a layer of sesame seeds on the surface.

8. Put it in the steamer, cover it with a layer of wet steamer cloth, cover it with a lid, and steam the water for more than 30 minutes. Steam as long as you can.

9. Take out the decoating and start eating.

Sweet and soft, delicious and non-sticky, the method is simple, if you like it, try it!