Simple and low-fat style : purple sweet potato transformed into exquisite pancakes
Today I will share with you a recipe for homemade low-calorie purple potato cakes. It is really great as a snack to satisfy your cravings during the fat loss period! It can be used as breakfast or office snacks~ not sweet or greasy! Low in fat and filling! Come and try it! Bar!
About Low-Fat Purple Potato Cake
This low-fat purple sweet potato cake is a classic snack with a soft, sweet taste. It is made from purple sweet potatoes and no oil is needed during the production process. It is very suitable for people who are on a fat loss diet.
Why do you like this recipe?
There are several reasons why I like this low-fat purple potato pancake:
First of all, this low-fat purple sweet potato cake is very easy to make and requires very few raw materials. It is made with purple sweet potato, milk, sugar and dumpling wrappers. Even a kitchen novice like me can make it.
Secondly, this low-fat purple potato cake is very delicious, with a soft and sticky texture. You can’t stop eating one after another. It is suitable for breakfast or snacks.
Finally, this low-fat purple sweet potato cake is very healthy, does not require any oil throughout the process, and is low-fat and delicious.
Needed and Substitutions
Main ingredients
Purple sweet potato: One of the raw materials, improves the soft and glutinous taste and rich nutrition.
Dumpling wrapper: provides the outer structure of the dumpling, making it convenient to wrap the fillings and quick to shape.
condiment
Milk: Used to adjust the dryness and wetness of the purple sweet potato filling, making the purple sweet potato puree smoother and more delicate, and easier to operate.
Sugar: increases sweetness, serves as an auxiliary seasoning, and increases appetite.
Alternatives:
Purple sweet potato: can be replaced by sweet potato or pumpkin.
Dumpling wrapper: Wonton wrapper can be used instead.
Milk: It can be replaced with water, but it will lack the milky flavor.
Sugar: Honey can be used instead.
How to peel purple sweet potato?
Here are a few tips for peeling purple potatoes:
Usually the purple sweet potato you just bought is relatively fresh, so you can peel it directly with a peeler. Just like peeling an apple, hold the purple sweet potato, start from one end, and slowly peel off the skin, but the skin of the purple sweet potato is slightly thicker than that of an apple, so be careful not to cut your hand when peeling.
If you find it difficult to use a peeler, you can wash the purple sweet potato and steam it in a steamer for a few minutes, about 3 to 5 minutes. At this time, the skin of the purple sweet potato will become slightly loose. After taking it out, you can easily tear off the skin with your hands.
There is also a boiling method. Put the purple potato in water and boil it for a while. When the skin of the purple potato can be easily pierced with a toothpick, take it out and soak it in cold water. This will also make it easier to peel off the skin. However, this method may cause the purple potato to absorb some water, which will have some impact on the taste of the purple potato.
Tips for Success
Purple sweet potato processing skills
Peeling purple sweet potatoes: Hold the purple sweet potato, start from one end, and slowly peel off the skin, being careful not to peel your hands.
Cutting purple sweet potatoes: After peeling the purple sweet potatoes, wash them clean and then cut them into small, even pieces so that they can be heated evenly when steamed.
Purple sweet potato steaming time
It is recommended to steam purple sweet potatoes for about 10-15 minutes. The time can be adjusted according to the actual size and quantity of the purple sweet potatoes, but be careful not to steam them for too long to prevent the purple sweet potatoes from becoming too soft.
Tips for pressing purple sweet potato puree
After the purple sweet potato is steamed, add an appropriate amount of sugar and milk to mix and press. Here, pay attention to the amount of milk. If you add too much milk, the purple sweet potato puree will be too thin and difficult to knead into a ball.
Tips for using dumpling wrappers
First of all, you should choose a slightly thinner dumpling skin. If the dumpling skin is too thick, the fried pancake will be hard.
When wrapping purple sweet potatoes with dumpling skins, wrap them tightly, like dumplings, to prevent them from falling apart when frying.
Frying Techniques
When frying low-fat purple sweet potato cakes, you must use low heat, because we do not add a drop of oil throughout the process. Too high a heat will cause the purple sweet potato cakes to burn. Frying slowly over low heat will allow the purple sweet potato cakes to be cooked through from the inside out and fry into a beautiful golden color.
Because there is no oil, you need to turn it over frequently when frying so that both sides can be evenly heated. It is recommended to turn it over every one or two minutes to ensure that both sides are fried golden and crispy.
INGREDIENTS
Main Ingredients
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·1 purple sweet potato
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·Appropriate amount of dumpling wrappers
Seasonings
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·Adequate amount of milk
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·Sugar
COOKING STEP
Step 1
Peel and wash the purple sweet potato, then cut into small pieces.
Step 2
Cut the purple sweet potato and steam it for 10 to 15 minutes until cooked.
Step 3
After steaming, add appropriate amount of sugar, mash the milk into paste and knead into small balls.
Step 4
Put it into the dumpling wrapper, just like making dumplings, seal it and flatten it into a pancake shape.
Step 5
After heating the pan, do not add oil. Put the purple potato cakes into the non-stick pan and fry them on both sides over low heat.
Step 6
Fry until both sides are golden brown.
More delicious snacks and desserts worth trying
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Ma Lai Go Chinese Steamed Cake
Air Fryer Banana Chips: A Quick and Crispy Snack
Serving Suggestions
Matching recommendation
Milk: This low-fat purple potato cake is very suitable to be eaten with milk. Have a portion for breakfast. It has a mellow taste and is full of nutrition.
Vegetable salad: It can also be eaten with vegetable salad, such as lettuce, cucumber, tomato, etc. The soft and glutinous purple potato cake and the crispness of vegetables complement each other, which is both filling and nutritious.
Yogurt: I also like to eat this low-fat purple sweet potato cake with yogurt as afternoon tea. The sweet and sour taste is intertwined with the sweetness of purple sweet potato, which is satisfying and not burdensome.
Serving Suggestions
Eat while hot: The low-fat purple potato cakes are best eaten hot. The crust is crispy on the outside and soft, sweet on the inside. If they cool down, the crust may not be crispy.
Chew slowly: Eat slowly to appreciate the natural sweetness of the purple sweet potato.
Eat in moderation: Although low-fat purple sweet potato cakes are delicious, it is recommended to eat them in moderation. Purple sweet potatoes contain a lot of dietary fiber, and eating too much may increase the burden on the gastrointestinal tract.
FAQs:
If the steaming time is not enough, then extend it appropriately. If it is steamed too long, you can add more purple sweet potatoes to mix it in to reduce the soft and mushy feeling.
If you don't choose the right dumpling wrapper when you buy it, it will affect the production process. Choose dumpling wrappers of good quality and moderate thickness. If you feel that the commercially available dumpling wrappers are not suitable, you can also make your own dumpling wrappers, which can better control the thickness and toughness.
To avoid this problem, use a non-stick pan when frying, which can greatly reduce the possibility of sticking.
Before frying, make sure the pan is fully preheated and use kitchen paper to absorb excess moisture on the surface of the purple potato cake.
To avoid this problem, when making purple sweet potato puree, make sure the purple sweet potato is steamed, and do not wrap the pancake too thickly. Properly control the size and thickness of the purple sweet potato pancake to ensure that it is fully cooked during the frying process.
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