Pumpkin Purple Sweet Potato Glutinous Rice Cake

Pumpkin Purple Sweet Potato Glutinous Rice Cake

1. Prepare glutinous rice flour, sticky rice flour, purple potato filling, and steamed hot pumpkin cubes; the purple potato filling can be homemade or ready-made, and it is no problem to replace it with other fillings;

2. Quickly grind the pumpkin chunks into puree, and pour it into the glutinous rice flour and the rice flour while it is still hot;

3. First use chopsticks to stir into a dough, and then pour in cold water gradually, stirring and kneading until there is no dry powder and the dough is not loose, and it does not matter if there are some cracks; cover with plastic wrap and leave for 15 minutes;

4. Using the time of the 饧 noodles, weigh 250 g of the purple potato filling into 8 equal parts; the amount of filling can be free, more or less is not a problem; then the good noodles are divided into 8 equal parts;

5. Take a dough and pat it into a cake with your hands. The edge is slightly thinner. The dough will easily evaporate water. The trick to prevent the cake from cracking in the pan is in the next two steps;

6. Use your right hand to pinch the seal tightly to form a pink ball, and there will be some small cracks at this time;

7. Here comes the trick to remove the cracks: prepare a plate of water, dip a little water in the palm of your hand, knead the dough in your palm, and then pat into a cake. If there are still fine lines, rub the palm of your hand for a few more times and it will be completely smooth. Up

8. The wrapped biscuits can be put directly into a non-stick wok, pour a little oil in the pan, heat it, turn to low heat when you hear the sizzling sound, and turn it over and fry; I use this Jiuyang light luxury pie non-stick fry The pan, only a little oil is enough, the cakes made in this way are not greasy or burnt;

9. Cover the lid and heat it directly, turn it over twice halfway, and a pot will cook in about 4 minutes. Of course, it depends on the size and thickness of the pie you make to adjust the time; if you want to make it faster, pour it in the pot. Put a little water on the lid and use the powerful function of steam to accelerate the ripening of pumpkin pie; eat hot or cold.

Tips:

[Talking a few words]
1. Just put glutinous rice flour is also possible, the taste is softer and more elastic; if you want the skin to be softer, you can pull a ping pong-sized dough into boiling water for a minute, and then knead it into the large dough, but during operation Wear gloves or apply oil on your hands, because it will be very sticky; my method will crack when the bag is wrapped, but it will be smooth and flat after dipping your hands in cold water for a few strokes;
2. Be sure to fry slowly on low fire, pour a little water to cook faster;
3. Glutinous rice is not easy to digest, so don't eat too much at one time; especially at night to prevent indigestion.