1. The yam grown by Sanyi's family is super big, and cut into sections after washing.
2. Steam in the steamer (chopsticks can be easily inserted).
3. Soak the steamed yam in cold water for a while to make it easier to peel.
4. Peel the yam.
5. Use a rolling pin to pound it into mud. There are more yam mud, this time only half of it was used.
6. Add sugar to the yam puree.
7. Stir well.
8. Add glutinous rice flour little by little.
9. Do not add water until the dough becomes a moderately firm dough.
10. Prepare some black and white sesame seeds.
11. Grab a piece of yam glutinous rice dough and press it down slightly. The dough does not stick to your hands, and the edges do not crack when pressed flat, indicating that the dough is soft and hard.
12. Put the pressed dough in the sesame seeds, so that both sides are covered with sesame seeds.
13. Press again to embed the sesame seeds in the dough to prevent them from falling off during frying.
14. Put oil in a flat-bottomed non-stick pan, heat up, and place yam glutinous rice cakes.
15. Fry on medium and small fire, fry on one side until golden brown and turn over.
16. Fry on both sides until golden brown.
17. Finished product.
18. The finished product has a faint sweet taste. You can add more sugar if you like sweet ones.
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