♦️Taro Mash Filling 芋泥餡 Taro 芋頭 200g Butter 牛油 35g Purple Sweet Potato 紫薯 30g Condensed Milk 煉乳 50g

♦️Skin Ingredients 皮料 Glutinous Rice Flour 糯米粉 130g Caster Sugar 細砂糖 40g Rice Flour 粘米粉 30g Corn Oil 玉米油 30ml Warm Water 溫水 180ml Purple Sweet Potato Powder 紫薯粉 4g Coconut Flakes 椰絲

Instructions: 1. Mix well glutinous rice flour, rice flour, purple sweet potato flour, caster sugar and corn oil, slowly pour in warm water, and stir while pouring.

1. Pour into a greased pan and steam it for 25 minutes until fully cooked.

2. Steam taro and purple sweet potato on high heat for 15 minutes, add in butter and condensed milk.

3. Spread the coconut flakes on a dish, put in the steamed cake, smear the taro paste filling, cut it in half and then fold it in half.

做法： 1、將糯米粉、粘米粉、紫薯粉、細砂糖和玉米油混合均勻，慢慢倒入溫水，邊倒邊攪拌。

1. 倒入抹了油的平底鍋，蒸15分鐘至熟。

2. 用大火蒸芋頭和紫薯20分鐘，加入牛油和煉乳。

3. 將椰絲鋪在盤子上，放上蒸糕，抹上芋泥餡，切半後對摺。