Milky Purple Sweet Potato Glutinous Rice Cake
1.
Prepare the necessary materials. You can use clean water without milk, or use flour without glutinous rice flour, but the texture will be worse.
2.
Wash the purple potato, peel and slice it, steam it in a pot, press it into a puree while it is hot, take 200 g of the purple potato puree, add 50 g of milk, mix well and set aside.
3.
Add glutinous rice flour, add the remaining milk, and make a slightly softer dough. It is best not to add milk all at once. If the dough is too soft, add a little glutinous rice flour. If the dough is too hard, add a little milk. .
4.
Grab a piece of dough with your hands, pack an appropriate amount of filling, pinch the mouth tightly, and squash it into a small cake.
5.
Start the pan, add a little vegetable oil, and fry the glutinous rice cakes over low heat.
6.
Fry it on one side and turn it over. Fry until 2 sides are yellow and the glutinous rice cake is a little swollen.
7.
The glutinous rice food is eaten hot, soft and waxy. There is no sugar in the glutinous rice cake. The purple sweet potato itself has a little sweetness, and the filling is sweet.
Tips:
1. When the purple sweet potato is steamed separately, it will only be steamed in slices for 10 minutes. The editor will steam a few more at a time. After pressing it into a puree, put it in the refrigerator and take it as you eat.
2. For pan-fried noodles and cakes, it is recommended to use a non-stick pan, so that it will not use a lot of oil. This Joyoung light luxury non-stick wok used by the editor is light and non-sticky, and the effect is very good.
3. You can make more purple sweet potato glutinous rice cakes at one time, put them in the refrigerator, and fry them directly in the morning.
