Taro Paste and Glutinous Rice Cake 紫米芋泥糕

Soak the black glutinous rice and regular glutinous rice in water for at least two hours.

Combine the soaked black glutinous rice and regular glutinous rice. Cook them in a rice cooker, adding water according to the standard ratio for cooking rice.

Allow the cooked glutinous rice mixture to cool completely.

For assembly, a 6-inch springform pan is most convenient. Line the pan with a layer of plastic wrap.

Spread half of the cooled rice evenly at the bottom of the pan.

Next, spread the taro paste evenly over the rice layer.

Finally, spread the remaining rice evenly on top of the taro paste. Press firmly, then cover with plastic wrap.

The assembled dessert can be stored in the refrigerator for up to two days.

Before serving, remove the dessert from the refrigerator and carefully peel off the plastic wrap. Steam the dessert for 20 minutes.