紅豆藕粉涼糕

1. Lotus root powder 130 g
2. corn starch 20 g
3. water 150 g
4. water 300 g
5. fine sugar 70 g
6. red bean paste or purple yam paste or taro paste 300g
cooked corn starch (microwave it) good portion for coating.

https://www.youtube.com/watch?v=wz6FQwk5_kM

Mix 1,2,3
boiling 4 and 5 then pour in to the 123 mixture, if not sticky then cook it a bit more

layer the gooie mixture 1/2 , then paste, then  remaining 1/2 then steam it, 10-20 min. until the texture is clear (translucent)

trick: pour a bit of hte gooie mixture into the paste and mix it, this will help the filler to stick better with the top and bottom cake layers.