芋頭紫米糕 Taro Purple Rice Cake
Ingredients:
100g black glutinous rice (紫糯米)
180g boiling water
100g glutinous rice (圓糯米)
20g dried logan (桂圆肉, soften with 20g rice wine)
10g sugar
.
Taro filling:
400g steamed taro
40g sugar
25g unsalted butter
.
Method:
1. Rinse & drain black glutinous rice 2x. Soak in boiling water for 1.5hrs
2. Rinse & drain glutinous rice. Soak in water for 1hr. Combined both drained glutinous rice. Add in soaking water in (1) & cooked rice in pressure cooker. Mix in sugar & dried logan after rice is cooked. Set aside to cool slightly
3. Mashed taro. Mix in sugar & butter till combined
4. Assemble: Divide rice into 2 portions. Placed 1 portion of rice on the bottom of mold & all taro fillings on top. Cover with the remaining rice. Slice & serve
