1. Prepared ingredients, sweet potatoes have been steamed;
2. The sweet potato is peeled and mashed into puree. Now the sweet potato is silky. I sift it through a mesh, and the pureed sweet potato is more delicate;
3. Put in yellow rice noodles;
4. Add water while living the noodles to make a soft dough, adding a total of 60 grams of water;
5. Put a little oil in the mold;
6. Put the mixed batter into the mold;
7. Put an appropriate amount of red dates on top;
8. Cold water pot, after boiling, steam on high heat for 20 minutes, then turn to medium heat and steam for 20-30 minutes;
9. At that time, take out the mold;
10. After letting cool thoroughly, it will come out as soon as it is inverted and cut into slices;
11. Put an appropriate amount of oil in the pot and fry the rice cake over low heat;
12. Fry until golden on both sides, sprinkle with sugar when eating.
Tips:The finished product is more Q-bomb and has a slightly harder taste, which should be related to the amount of water. It is moderately soft and hard to eat.
