Purple potato 300g

Glutinous rice flour 100g

Water 35g

Sugar 30g

Black and white sesame or breadcrumbs in moderation

If you want to sandwich the filling (bean paste, crumbled cheese) 180g

Steps

1. Wash the purple potatoes, peel them, cut them in slices, and put them on the pot over high heat. Steam for 15 minutes.

2. Pour out the water and add sugar while it's still hot and press it with a spoon.

3, pour into the glutinous rice flour, water, knead into a soft dough (water and powder can be added or subtracted according to the situation at this time), cover with plastic wrap to wake up 10 minutes.

4: Roll out the dough and divide into 8 equal parts (50g). (If you want to fill, divide the bean paste filling into 13 grams each, and pinch tightly to close the mouth.)

5. Dip your fingers in water and knead the dough a bit to make it easier to coat with sesame seeds (or breadcrumbs), and then flatten it out.

6: Put oil in a pan and fry the pancakes over low heat.

7: Fry the pancakes on medium heat until golden brown on both sides, then pour a little water along the sides of the pan, cover and simmer for 5 minutes until the water dries. (You can also pour more oil in the pan and fry directly until golden brown on both sides, but the first method is less oily and healthier).

8, this is the oil fried cake. (very glutinous, very soft, but slightly more oil, weight loss friends to eat less oh)

9, this is the oven baked cake. With the oven 180 degrees, 15 minutes, flip, bake another 5 minutes, can be. (The cake is dry, but the texture is also very good, the outside is slightly crispy, the inside is still glutinous)