Purple Yam Sago Cake 紫薯西米糕（西米盞）
These little transparent cakes are the traditional Hong Kong snack. When I was kid, I always love to eat it. You can easily find on the street, they are very chewy, not too sweet , with red bean paste filling.
It is hard to find any shops they sell these little cakes, so I make it myself. You can use any filling you like, red bean paste, custard … I use purple yam this time. They are healthy, not too sweet and delicious. Hope you enjoy it too! 
傳統的中式小食 －西米糕(又叫西米盞)，記得小時候經常吃，在街邊的小店買到，是紅豆餡的。將西米加入餡料，再蒸，就成煙韌的西米糕。
現在已很少機會買到，要吃就自己做囉～這次用了紫薯餡，不太甜，健康又美味！簡單易做，還可以做不同口味，紅豆、奶皇餡等，在家也可吃到懷舊風味！
Bring a pot of water to boil, then add in sago, cook under medium heat for 10 minutes. Remove from heat, then let it rest for 15 minutes, sago will become transparent. Rinse it under water, drain well.
Divide the purple yam into 10 pieces.
In a bowl, mix sugar, water chestnut flour and water together. Add in sago and oil, mix well.
Brush some oil into a tin, add in half sago, then purple yam filling and the rest of the sago. Steam under high heat for 10 minutes.
Unmold with toothpicks while it cool. 
先煮沸一鍋水，然後加入西米，用中火煮10分鐘 (西米會有些白色點點）然後離火，蓋上鍋蓋15分鐘，西米便會變透明. 用水沖一沖，瀝乾水份備用.
將紫薯泥餡料分成10份，備用.
在碗內，將糖、馬蹄粉和水拌勻. 加入西米和油拌勻.
在模具內塗一層油，然後加入西米至一半 , 再加入紫薯餡，再加入一半西米。用大火蒸約10分鐘，待涼後用牙籤脫膜即成！
- 70 g sago
- 20 g sugar
- 40 g water chestnut flour
- 50 ml water
- 1 tbsp oil
- 100 g purple yam
- 70 克 西米
- 20 克 糖
- 40 克 馬蹄粉
- 50 毫升 水
- 1 湯匙 油
- 100 克 紫薯餡
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Bring a pot of water to boil, then add in sago, cook under medium heat for 10 minutes. Remove from heat, then let it rest for 15 minutes, sago will become transparent. Rinse it under water, drain well.
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Divide the purple yam into 10 pieces.
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In a bowl, mix sugar, water chestnut flour and water together. Add in sago and oil, mix well.
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Brush some oil into a tin, add in half sago, then purple yam filling and the rest of the sago. Steam under high heat for 10 minutes.
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Unmold with toothpicks while it cool.
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