Purple Sweet Potato Glutinous Rice Cakes
I think no one can resist these glutinous purple sweet potato glutinous rice cakes. They have a sweet and soft taste, are super delicious, and the whole family loves them. You must try them!
What are purple sweet potato glutinous rice cakes?
Purple sweet potato glutinous rice cakes are a super delicious snack made of glutinous rice flour and purple sweet potatoes.
Among them, the outer skin of purple sweet potato glutinous rice cakes is made of glutinous rice flour kneaded into dough, which is soft, glutinous, Q-bomb, and very chewy.
The filling is purple sweet potato. Steam the purple sweet potato, add an appropriate amount of milk and press it into mud. The purple sweet potato mud is sweet and delicate, with a natural purple sweet potato aroma.
Wrap the purple sweet potato mud in glutinous rice dough and then press it into a cake shape. After frying, it becomes purple sweet potato glutinous rice cakes.
Ingredients Needed and Substitutions
Main ingredients
Purple potato: The main ingredient provides a sweet taste as well as rich dietary fiber and antioxidants.
Glutinous rice flour: One of the main ingredients and the basis for making purple sweet potato glutinous rice cakes, making the cake body closely combined and having a soft and glutinous taste.
Seasonings
Milk: Adds milk fragrance and rich protein, making the glutinous rice cake texture softer and moister.
White sugar: Provides sweetness and balances the natural sweetness of purple sweet potatoes.
Substitutions:
Purple sweet potato: Can be replaced by sweet potatoes, sweet potatoes, or purple beets.
Milk: Can be replaced by coconut milk, almond milk, or soy milk.
White sugar: Can be replaced by honey, maple syrup, or coconut sugar.
How to handle purple sweet potatoes?
There are several skills in handling purple sweet potatoes:
First of all, it is very important to choose purple sweet potatoes. Choose purple sweet potatoes with smooth skin and no obvious scratches and black spots.
After that, wash the selected purple sweet potatoes. If the purple sweet potatoes are very dirty, you can remove the skin of the purple sweet potatoes.
Then, put the purple sweet potatoes in a steamer and steam them over high heat. The steaming time depends on the size of the purple sweet potatoes. It can be steamed for about 15 - 20 minutes.
The steamed purple sweet potatoes should be peeled while they are hot. Put the peeled purple sweet potatoes in a large bowl and use a spoon or one end of a rolling pin to press the purple sweet potatoes into mud.
During the pressing process, according to the hardness of the purple sweet potatoes, add a little milk appropriately to make the texture of the purple sweet potatoes more delicate, sweet, and easier to shape.
Tips for Success
Handling purple sweet potatoes
Before steaming purple sweet potatoes, peel and cut them into evenly sized pieces. Note that don't cut them too large, otherwise it will prolong the steaming time. It is recommended to cut purple sweet potatoes into small pieces of about 2 - 3 centimeters. In this way, they can be cooked thoroughly after steaming for about 15 - 20 minutes.
Making purple sweet potato mud
After steaming the purple sweet potatoes, press the purple sweet potatoes into a fine mud-like state to avoid a grainy feeling. If there is a grainy feeling, wrapping it in glutinous rice dough will affect the overall taste and there will be a bumpy feeling when eating.
Handling glutinous rice flour
The ratio of glutinous rice flour to hot water must be appropriate. If too little hot water is added, the dough will be very dry and easy to crack. When wrapping purple sweet potato mud, the purple sweet potato mud is easy to leak out. But if too much water is added, the dough will be too sticky and difficult to operate.
It is recommended to pour glutinous rice flour into a large container first, slowly add hot water while stirring until a soft dough is formed. You can try to feel the softness and hardness of the dough with your hands.
Adding milk
The consistency of purple sweet potato mud is very important. If the purple sweet potato mud is very dry, you can add some milk to adjust. Note that don't add too much, otherwise it will be difficult to wrap if the purple sweet potato mud is too thin. And when pressing the mud, it should be as fine as possible so that the taste is good.
Techniques for wrapping purple sweet potato mud
When wrapping purple sweet potato mud with glutinous rice skin, the seal should be tightened, otherwise the purple sweet potato will easily leak out when frying.
When frying, it must be on low heat to make both sides of the cake evenly fried until golden yellow, avoiding the situation where the outside is burnt and the inside is not cooked.
INGREDIENTS
Main Ingredients
-
·120g purple potatoes
-
·200g glutinous rice flour
Seasonings
-
·20g milk
-
·30g white sugar
COOKING STEP
Step 1
Purple potato processing:
Wash the purple potatoes, peel and cut them into pieces. Put them in a steamer and steam over high heat for 15 - 20 minutes.
Step 2
Making purple sweet potato mud:
After taking it out, according to the dryness and humidity of the purple sweet potato, add an appropriate amount of milk (if it is not dry, you don't need to add it). Add 10 grams of white sugar and press it into a fine mud shape. Roll it into small balls and set aside.
Step 3
Adjusting glutinous rice dough:
Pour 200 grams of glutinous rice flour into a container, add white sugar, slowly pour in 170 grams of hot water, stir with chopsticks and knead into a dough without dry powder and not sticky.
Step 4
Wrapping and shaping:
Divide the kneaded glutinous rice dough into small doughs of about 30 grams, roll them into balls and gently flatten them.
Put in the purple sweet potato mud ball, close the mouth like wrapping buns, and then shape it into a regular small cake shape.
Step 5
Fry on low heat:
Heat the pan, evenly brush a layer of oil on the bottom of the pan with a brush, heat over medium-low heat until the oil is slightly smoky, and prepare to fry the small cakes.
Put in the small cakes and fry on low heat throughout. Turn them over from time to time until both sides are golden brown.
Step 6
Finished product:
The delicious purple sweet potato glutinous rice cakes are completed.
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Exquisite Green Tea Taste: Matcha Cookies Recipe
Serving Suggestions
Recommended pairings
Hot milk: The milk fragrance of milk and the soft and sweet taste of purple sweet potato glutinous rice cakes are a perfect match, which can make the nutrition more comprehensive.
Green tea: The fragrance of green tea can neutralize the sweetness of purple sweet potato glutinous rice cakes, so you won't feel too much burden when eating.
Fresh fruits: Purple sweet potato glutinous rice cakes can also be eaten with fresh fruits, such as apples or oranges. The freshness and sour and sweet taste of fruits can add rich taste levels to the whole dining experience.
Serving suggestions
Eat as breakfast: Eating purple sweet potato glutinous rice cakes as breakfast is a great choice. It can provide enough energy for the body to start a new day.
Eat as afternoon tea: Purple sweet potato glutinous rice cakes can also be eaten as breakfast. When you are a little sleepy or hungry in the afternoon, eating a purple sweet potato glutinous rice cake can not only fill you up but also bring a good mood.
Eat in moderation: Although purple sweet potato glutinous rice cakes are very delicious, pay attention not to eat too much to avoid increasing the burden on your own gastrointestinal tract.
FAQs:
When steaming purple sweet potatoes, cut them into evenly sized small pieces as much as possible. Generally, a side length of about 2 - 3 centimeters is more appropriate.
Ensure sufficient steaming time. 15 - 20 minutes is a reference time. You can also poke the purple sweet potatoes with chopsticks. If it can be easily inserted, it means it is cooked.
When adding milk, add it little by little while stirring and observe the state of the purple sweet potato mud.
If it is already too thin, you can put the purple sweet potato mud in a pot and heat it over low heat, constantly stirring to let some of the excess moisture evaporate.
When kneading the dough, reserve a little hot water first. If you feel that the dough is too dry, slowly add the remaining hot water while kneading until the dough reaches a state without dry powder, soft and not sticky.
If the dough is too sticky, you can sprinkle some dry glutinous rice flour on your hands and the cutting board to prevent adhesion. Or put the dough in the refrigerator for a few minutes to make the dough slightly harder, which will be easier to operate.
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