Traditional method

This method is what my mother often made when I was a child: cornmeal should be ground into coarse grains, not fine grains. It must be coarse-grained. Add a little wheat flour. Otherwise, it will be all corn kernels and will not form. Knead the dough with hot water. Then make them into equal sizes and bake them on the pan. No oil. This is the most traditional approach. The fried green chili rolls are so delicious.

Sweet potato corn cake

Ingredients

Sweet potato 250g corn flour 150g glutinous rice flour 150g raisins 30g orange cake 30g sesame flour 30g white sugar 5g 40g candied dates, 80g chestnuts, 20g lard, 1000g cooking oil (consumption about 100g)

Preparation method

(1) Peel the sweet potatoes, wash them and cut them into pieces , put the cake into a cage and steam it over high heat, take it out and press it into mud, put it in a basin, add corn flour and glutinous rice flour and mix well.

(2) Cut the raisins, orange cake, and candied dates into fine pieces, add sugar, sesame noodles, chestnut puree, and melted lard and mix to form a filling. Divide the filling into 20 portions.

(3) Place the sweet potato and corn dough on the chopping board, knead it evenly, divide it into 20 dough pieces, wrap them with sugar filling, press them into moon cake shapes, and finish them one by one.

(4) Add cooking oil to the pan, heat until it is 50% to 60% hot, put in the cake dough and fry until it turns yellow and when cooked, take it out and put it on a plate.

Features

This cake is crispy on the outside and sweet on the inside.