Purple Sweet Potato Glutinous Rice Cakes

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.