Oil-free Purple Potato Cake

Name: Oil-free Purple Potato Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Cooked Purple Sweet Potato; 50g milk; 40g condensed milk; 130g Glutinous rice flour; Some White sesame

by Looking for Mimi

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In addition to the nutrients of ordinary sweet potatoes, purple sweet potatoes are also rich in selenium and anthocyanins, which have certain health benefits. Common ways to eat purple sweet potato are: steamed directly for staple food, boiled sweet soup, porridge, or made purple sweet potato balls, purple sweet potato cakes, purple sweet potato taro balls, purple sweet potato buns, purple sweet potato bread, purple sweet potato cakes, etc. .
Let me teach you how to make a sweet, soft and waxy purple potato pancake. Because of the baking method, it has a lower oil content than common pancakes and does not feel greasy when eaten. "

Ingredients

Oil-free Purple Potato Cake

1. Crush the cooked purple potato and mix it with milk and condensed milk evenly. Add glutinous rice flour and knead into a ball.

2. Divide into a small dough of 40 grams, press into a round cake shape, dip white sesame seeds on both sides, and put it on the baking tray of the school kitchen.

3. Put it into the preheated Baicui oven, fire up and down 180 degrees, and bake the middle layer for about 25 minutes.

Tips:
The water content of purple sweet potato is different, so the amount of milk and glutinous rice flour is not fixed and should be adjusted according to the actual situation of the dough.