1. Wash yam, cook it in a cage, peel it, grind it into mud, put it in a basin, add dry starch and knead it into yam powder.
2. Put the pot on a low fire, add 50g sesame oil to heat it, add white sugar and stir-fry until it dissolves, then add bean paste and honey osmanthus and stir-fry evenly, and the osmanthus bean paste is ready.
3. Rub the yam balls slightly, pick them into 20 small doses, press them into round skins with thin edges and moderate thickness one by one, wrap them in stuffing, and press them into small round cakes with a diameter of about 4 cm on a wet cloth.
4. Put the pot on the fire, add sesame oil and burn it to 40% heat, add yam cakes in batches, fry until golden brown, and remove and drain the oil.
Key points of making yam cake:
1. Yam dough should be kneaded evenly and lightly;
2. It is advisable to just melt the fried sugar and fry it until it turns black;
3. Put the wrapped yam blank body face down on a wet cloth and press it into a round cake;
When frying, the oil temperature should be moderate, neither too high nor too low.