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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!
INGREDIENTS
Main Ingredients
- ·300g purple potatoes
- ·10 dumpling wrappers
Seasonings
- ·3g White sugar
- ·30ml milk
DIRECTIONS
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.