【Purple rice taro pureed milk brick】A small dessert that can be made by cooking!

It is a small snack that has recently exploded on the Internet, the dark purple glutinous rice is sandwiched with charming purple taro paste, and the double purple color hits the hearts of the friends~ It seems to have magic, and the soft and chewy taste is imprinted in the mind as soon as you eat it, which makes people think of it when they see it, and they can't help but secrete saliva. Before doing the purple glutinous rice series, many babies said that they cooked out of the soft glutinous enough, I guess it was not soaked in place in the early stage, if there is time, it is okay to soak it overnight in advance. The glutinous rice cooked is soft and glutinous, and if you look closely, it seems that it has also been cooked with gelatinous substance, and the sticky taste is very strong. In order to make the taste richer, I added coconut flour and coconut milk to the purple rice layer and taro mud layer, and the light coconut fragrance set off the taro fragrance and grain fragrance, who eats it is confused~ I also added an extra layer of cheese, the milky mellow taste is silky, with soft and glutinous purple glutinous rice, the milk really has the taste of milk brick ice cream~

Ingredients

Purplericepart:

Purpleglutinousrice 350 g

Water appropriateamount

Coconutflour 20 g

Condensedmilk 60 g

Taropart:

Taro 300 g

Purplesweetpotato 100 g

Sugar 40 g

Coconutflour 30 g

Coconutmilk 80 g

Cheesepart:

creamcheese 200 g

Sugar 10 g

Cooking Instructions

Let's make the purple rice part first: soak 350g of purple rice for 2 hours in advance (you can also soak overnight in advance), put it in the rice cooker, add an appropriate amount of water (the same amount of water as you usually cook rice), and select the rice cooker cooking mode
After cooking, add 20g of coconut flour and 60g of condensed milk while hot, stir well and set aside
Let's make the taro paste part again: 300g of peeled taro and 100g of peeled purple potatoes are put into the steamer, steamed over high heat for 20 minutes and cooked thoroughly.
After steaming, pour it into a bowl, add 40g of sugar, 30g of coconut flour, and press it into a puree with a pressure stick.
Then add coconut milk (about 80g) in batches, and add it until it is soft and not dry and hard, and it does not necessarily have to be finished.
Let's make the cheese part: 200g of softened cream cheese add 10g of sugar, mix well, and put it in a piping bag for later use
Next assembly: take a small cup, put a piece of plastic wrap, put a spoonful of purple rice, flatten,
Squeeze in a layer of cream cheese, a layer of taro puree, smooth,
Finally, add a layer of purple rice and flatten it
After flattening, refrigerate for one hour to set
Then you can demold it~
With a dozen lights, the surface of the milk brick reflects an attractive light, and the oil is particularly eye-catching~
The dark red purple rice is sandwiched with purple taro puree and white cream cheese, the color is fresh and unobtrusive, and it looks super appetizing.
Take a big bite, the purple rice is glutinous, and the unique cereal aroma carries a faint coconut fragrance lingering on the tip of the nose, which is very pleasant.
The taro sand is soft and delicate, the cream cheese is silky and not greasy, and the thick milky aroma penetrates into it, and the milk is more than addictive.