Purple Potato Pancakes with Cream Flavor
Tired of purple mashed potatoes? Then try this way! Soft, sweet, low-fat and delicious. The recipe is simple and even a novice can easily make it. Many people have never eaten it before. Come and learn!
About Purple Potato Pancakes
Milky purple potato cakes are made with purple potatoes as the main raw material, combined with white sugar and milk. They are soft, sweet and have a strong milky flavor. They are very delicious.
Once you learn how to make this milky purple potato pancake, you’ll never have to worry about getting tired of purple potatoes again.
Do purple potatoes taste like regular potatoes?
The taste of purple potatoes is somewhat different from that of ordinary potatoes.
In terms of taste, ordinary potatoes have a softer texture, especially yellow potatoes, which have a sandy texture after being cooked. Purple potatoes, on the other hand, have a firmer texture and are somewhat elastic.
Secondly, in addition to the taste of potatoes, purple potatoes also have a unique fragrance, which is a light sweet fragrance mixed with a special fragrance, and they taste better.
But overall, purple potatoes are similar to ordinary potatoes. They have a soft and sticky texture and give a satisfying feeling when eaten.
Ingredients Needed and Substitutions
Main Ingredients
Purple potatoes: The main ingredient, providing a soft, sweet taste and rich nutrition.
Dumpling wrapper: It is the main outer structure of the pie and is used for potato fillings.
Condiment
White sugar: basic condiment, used to add sweetness.
Milk: It has a smooth taste and is used to adjust the texture of the purple mashed potatoes, making it more delicate and smooth.
Alternatives
Purple potatoes: Yellow potatoes, red potatoes and white potatoes can be used instead.
Dumpling wrapper: Wonton wrapper can be used instead.
White sugar: can be replaced by honey or rock sugar.
Milk: It can be replaced with water, but water does not have the milky flavor.
Why are purple potatoes so good for you?
The nutritional value of purple potatoes is very high, and their benefits to the human body are mainly reflected in the following aspects:
Antioxidant: Purple potatoes contain a large amount of anthocyanins, which are powerful antioxidants that can help eliminate free radicals in the body, delay aging, and protect cardiovascular health.
Enhance immunity: Purple potatoes are rich in vitamin C and zinc. Eating them in moderation can help enhance immunity and prevent colds and other diseases.
Promote digestion: Purple potatoes are rich in dietary fiber, which can help promote intestinal motility, prevent constipation, and improve the intestinal environment.
Control Blood Sugar: Purple potatoes have a low glycemic index, which helps control blood sugar levels and is beneficial for diabetics.
Maintain cardiovascular health: The potassium in purple potatoes helps regulate blood pressure and reduce the risk of cardiovascular disease.
Beauty and weight loss: Anthocyanins in purple potatoes have the effect of delaying aging. At the same time, their low calories and high dietary fiber also help with weight loss.
Tips for Success
Tips for mashing purple potatoes
After the purple potatoes are steamed, they should be mashed into a puree. When mashing, be sure to make sure it is a fine puree without any granularity, so that you can make smooth potato pancakes.
The ratio of milk and sugar
White sugar mainly serves as a seasoning, and you can add an appropriate amount according to your taste. The main function of milk is to blend the purple mashed potatoes to make its texture more delicate. When adding white sugar and milk, stir them thoroughly and do not add too much milk to avoid the mashed potatoes being too thin.
Potato Ball Making Tips
When wrapping purple mashed potatoes, be sure to take 20 grams of purple mashed potatoes each time and don't make them too big.
When wrapping, you need to roll the dumpling skin out thin first so that it can be wrapped evenly and will not break. The wrapped pancakes need to be flattened gently to maintain their shape and uniform thickness.
Tips for controlling heat
When frying pancakes, use low heat and fry slowly to ensure that both sides are evenly colored, the inside remains soft, and the outside is golden and crispy; be sure to avoid frying over high heat to prevent the outer skin from being burnt but the inside from being uncooked.
Water and sesame processing
When frying purple potato cakes, brush a layer of water on the surface. This will not only make the purple potato cakes taste better, but also allow the sesame seeds to adhere better to the potato cakes.
INGREDIENTS
Main Ingredients
-
·300g purple potatoes
-
·10 dumpling wrappers
Seasonings
-
·3g White sugar
-
·30ml milk
COOKING STEP
Step 1
Prepare purple sweet potato puree:
Wash 300g of purple potatoes, steam them, and mash them into a fine paste while still hot to avoid any particles remaining.
Step 2
Prepare the fillings:
Add 3g of sugar to the purple sweet potato puree, then slowly pour in 30ml of milk, stirring while pouring, until the sugar is completely dissolved and the milk and purple sweet potato puree are fully blended, set aside.
Step 3
Make the dough:
Divide the prepared purple sweet potato puree into 20g portions, roll them into small balls and set aside.
Then take 10 pieces of dumpling wrappers and roll them out thinly with a rolling pin. Be careful to apply even pressure and avoid breaking them.
Place the purple potato balls on the thinly rolled dumpling wrappers, wrap them up like dumplings, pinch the opening tightly and gently press them into small pancake shapes.
Step 4
Preparation for frying:
Heat the pan and brush a little oil on it, put the prepared cakes into the pan one by one, and then brush a layer of water on the surface of the cakes.
Sprinkle an appropriate amount of sesame seeds on the surface and press lightly to prevent them from falling off.
Step 5
Fry and serve:
Fry slowly over low heat throughout the process, closely observe the state of the pancakes, and turn them over when necessary to ensure that both sides are heated evenly.
When both sides are fried until golden brown, the delicious, creamy purple potato pancakes are ready.
More Dessert Snack Recipes to Try
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Delightful Fusion: Unveiling the Alluring Matcha Yogurt Daifuku Recipe
Serving Suggestions
Recommended pairing
Milk: Purple potato pancakes with milk flavor are a classic combination. The smooth texture of milk can neutralize the heaviness of the pancakes.
Coffee: Milky purple potato pancakes are suitable for breakfast and can be eaten with black coffee. The bitterness of the coffee contrasts sharply with the sweetness of the potato pancakes, which can enhance the richness of the entire dining experience.
Juice: You can also drink it with fresh juice, such as apple juice or orange juice.
Cold vegetable salad: You can choose fresh vegetables such as lettuce, cucumber, tomato, carrot, etc. to make cold salad. It can bring a variety of different taste experiences to the mouth.
Serving Suggestions
Eat in moderation: Although the milky purple potato cakes are delicious, it is not recommended to eat too much to avoid increasing the burden on your gastrointestinal tract. It is recommended to eat 1-2 per day.
FAQs:
To solve this problem, you can add some milk when making purple mashed potatoes, add it little by little, stirring while adding until the purple mashed potatoes reaches the appropriate hardness.
Therefore, when rolling, you should pay attention to using moderate force, and roll the dumpling skin to be thin around the edges and thick in the middle, so that it can better withstand the pressure when wrapping the purple potato balls.
When wrapping the filling, be careful to be gentle and do not let the edge of the purple potato puree extend too far beyond the dumpling skin, otherwise it will easily break when closing or pressing the dough.
Therefore, when wrapping the purple sweet potato balls, you must pinch the opening tightly like you would wrap dumplings, and be gentle when pressing the dough, as long as the dough is formed.
In addition, try not to turn it over too frequently when frying. Wait until one side is fried until it is set before turning it over.
Secondly, the frying temperature may be wrong. If the fire is too high, the surface will be burnt while the inside is not cooked through. If the fire is too low, the crust will not become crispy.
Therefore, when frying purple potato cakes, you must control the heat well and fry them slowly over low heat. You can put a little more oil in the pan, but pay attention to the amount.