Sweet Taro Gnocchi

Name: Sweet Taro Gnocchi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; Some Sugar; Some oil; 1 piece Lipu Taro; Some Cooked Sesame

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

We usually cook and eat glutinous rice balls, but today I want to change the way and fry them into cakes. The glutinous rice flour is made into a smooth dough, wrapped in sweet taro paste fillings, reunited together, and then pressed into a cake, covered with sesame seeds on both sides, and finally put it in a pan and cooked. Everyone would like to ask, how do you judge that this glutinous rice cake is cooked? That is, after the crust becomes transparent, it can be fried on both sides for one minute. This sweet taro glutinous rice cake, you can eat one in three bites, which is so cool. "

Ingredients

200g Glutinous Rice Flour
Some Sugar
Some Oil
1 piece Lipu Taro
Some Cooked Sesame

Sweet Taro Gnocchi

1. Cut the Lipu taro into the pot and steam it;

2. Put the steamed taro chunks into the pot and beat them into puree with an electric mixer;

3. Add appropriate amount of sugar and oil;

4. Stir-fry continuously until the moisture inside has dried up;

5. Put it into a bowl and set aside;

6. Add appropriate amount of water to glutinous rice flour and mix into a smooth glutinous rice dough;

7. Pull a small piece, round it, press it flat, and wrap the taro filling;

8. Wrap the stuffing tightly and knead it into a ball;

9. Then press it flat, and stick white sesame seeds on both sides;

10. Brush a little oil on the bottom of the pot, and put the prepared yam glutinous rice cakes;

11. Fry on both sides until golden brown, continue to fry until it is served on the plate.

12. It's ready to eat.

Tips:
The making of taro fillings: Steamed Lipu taro, whipped into puree, then add appropriate amount of sugar and oil and stir-fry until the water is dry and stir-fried; 2. Determine if the glutinous rice cake is cooked, mainly with white dough. After it turns to transparent, continue frying for a minute or two.