1. The sweet potatoes are steamed and mashed into puree.
2. Pour the glutinous rice flour into the mashed potato. I like the original flavor, so I don’t put sugar (if you like sweet, you can add some sugar).
3. Add a small amount of water and mix evenly until there is no dry powder.
4. Knead into a ball and set aside. (I made two groups, one big and one small)
5. Put some oil in the rice cooker, press the two doughs into small round cakes, and fry them in the pot. Fry this little one first.
6. When you finish cutting, turn it over and fry it again. It is not easy to zoom when you turn it over frequently. This is the completely unscorched appearance after frying.
7. Repeat the above steps to fry the larger ones. Because I don't bother to turn it over often, it's a bit burnt.
8. This is how the big one is cut and stacked. In fact, the burnt place is very crispy and delicious, but it is not healthy.
