Materials: 200g sweet potato, 300g glutinous rice flour, 50g sugar
Practice:
1, put the sweet potato on the rack of the boiling water steamer, and steam it for 15 minutes over medium-high heat until it is cooked.
2. Remove the sweet potato and press it with a spoon while it is still hot.
3: Add glutinous rice flour, sugar, and about 1 tablespoon of water, and knead well (dry and humid moderately).
4: Take an appropriate amount of mashed potato and roll it into balls with both hands, then pat it with both palms to form a cake.
5, the pot of oil to 80% of the heat, into the sweet potato cake with medium heat frying 8 minutes (frying process to turn the sweet potato cake).
6, remove from the heat and use a spatula to press the oil out of each cake on the side of the pan.
7, plate and serve.
Two, steamed sweet potato can also be made sweet potato flour round.
Additional
Sweet potato dumplings
Materials sweet potato (moderate)
Seasoning sweet potato starch (moderate) powdered sugar (moderate)
Sweet potato peeled and sliced steamed.
Put it in a big bowl and grind it into sweet potato puree.
Add the sweet potato starch and a little powdered sugar while it's still hot (you don't need to overdo it, just knead the mashed potato into a ball).
Knead and knead with your hands to make a smooth mashed potato dough.
Take a portion of the mashed potato dough and roll it into long strips.
Cut into small pieces.
Roll on some cornstarch to prevent sticking, and store in a plastic bag or tupperware for freezing.
When you eat it, cook it like a dumpling until it floats.
With black rice and barley paste soup, it is suitable for both hot and cold.