Simple purple sweet potato glutinous rice cake

Purple sweet potato glutinous rice cake

Practice:

1. Glutinous rice flour with the right amount of sugar mix well, a small amount of time to add boiled water, add the side of the chopsticks to mix, mix into most of the dough a small portion of the dry powder underhand to knead into a non-sticky smooth dough, purple sweet potato slices steamed add the right amount of sugar to the spoon and stirred into the puree, if it's too dry you can less Add some milk (focus!!!). The amount of sugar is to see the individual like, add the uncertainty can taste the boiling water must be added in small quantities, if too wet really sticky to doubt life can wear gloves kneading, purple potatoes don't whole too thin too thin not good to form a ball)

2. Mixed purple potato puree cooled and then kneaded into a ball, it is best to wear gloves to prevent sticking to knead the good glutinous rice dough, also divided into larger than the ball of the ball of purple potatoes if you love to eat the skin of the thin glutinous rice ball on the point of the point of division, the skin of the thick glutinous rice ball, the skin of the ball, and the skin of the ball, and the skin of the ball. Love to eat the skin thick glutinous rice ball to do a little bigger, the glutinous rice ball rolled a hole or pressed into thin slices of the purple potato ball wrapped into the pinch to close the mouth and kneaded into a round after the pressure into the cake can be, you can also touch the surface of the surface of a little water sprinkled with a little cooked sesame seeds not to put it is also okay, the cake is thin and easy to cook

3. pan put a small amount of oil, the cake put into the slow frying on medium-low heat, the fire is easy to paste the one side of the frying side of the fried stereotypes remember to turn over on a small fire to slowly fry until cooked