Preparation: 300g glutinous rice flour, 200g purple sweet potato (about 3 small purple sweet potatoes used here), 20g sugar, 15g condensed milk, appropriate amount of milk

Method:

1. Peel and cut the purple sweet potatoes into cubes, steam them in a pot, and cook them in cold water for 20 minutes. Take out and add 20g of white sugar, 15g of condensed milk (you can add more if you like sweetness), appropriate amount of milk, and press evenly. How much milk to add depends on the degree of water absorption of the purple sweet potato. About 20g of milk should be used. Finally, just beat the stuffing finely.

2. Add glutinous rice flour to warm water and knead into a smooth dough. Don't be too hard and shapeless, Microsoft is fine. Add about 180g of warm water. If you like sweet flour, you can also add sugar and knead the dough.

3. Take a small piece of glutinous rice dough, about 30g. Roll it into a round shape and press it into a flat package, then add the purple sweet potato filling, then roll it into a round shape and press it into a flat shape, then put it into the pot. There is no need to put oil in the pot. Fry both sides. It is best to use an electric pan. It can be heated on both sides and it will be ready in minutes.