the purple dough!). then after steaming, you could see the dark purple layer through the white layer, since the white layer was so much thinner. do you ever reduce the amount of purple dough to make up for the fact that it is going to be bigger than the white dough?
the problem might happen, marc. i have never noticed the problem. to get a evenly spread color, adding the amount of white dough can work. i will correct this after re-testing the recipe.
these look beautiful! i wonder, could you bake them instead of steaming them? if so, what temperature and time do you think would be best? i was considering 