Nutritious and Delicious-okara Purple Potato Cake
1.
The purple sweet potato is cut into small pieces and steamed on the steamer. It takes about 10 minutes.
2.
The steamed purple sweet potato was mashed and mixed with a little white sugar.
3.
Then add some crushed peanuts and stir well for later use.
4.
Bean dregs (the dregs made by beating soy milk).
5.
Beat an egg in the okara.
6.
Without adding water, add the glutinous rice flour several times, and then poke it with your hands until it becomes a dough.
7.
Then add glutinous rice flour and stir together, do not add more at one time, add in multiple times.
8.
Then add a little white sugar and stir.
9.
Just mix it into this dough.
10.
Then divide the just-mixed purple potato puree into equal-sized balls, and divide the mixed dough into equal-sized small doughs.
11.
Pick up a piece of dough and bias it. (Try to be thicker in the middle and thinner around)
12.
Then pick up a purple potato mash and place it in the middle of the pressed dough.
13.
Wrapping him up, press it a little bit. (If you have a mold, you can use the mold to make it even more divided)
14.
Then wrap the purple potato cakes in the same way.
15.
Then press some black sesame seeds on top of the wrapped pie.
16.
Add a little more oil to the pan, then put all the purple potato cakes in the pan and fry.
17.
Fry on medium to small heat until both sides are golden brown.
18.
The fried purple potato cake is placed on absorbent paper to absorb the excess oil.
Tips:
When frying on medium and low heat, when it is almost done, turn on high heat to force the oil.
It is recommended to use a mold to make the shape more attractive.
It’s okay if you don’t need bean dregs. You can use flour and glutinous rice flour to make it.
