How to make:

The glutinous rice flour needs to ferment, so you need to pour 250g of glutinous rice flour into a bowl, pour 3g of yeast into the water, mix well and let it stand until the yeast is completely dissolved.

Pour the yeast water into the glutinous rice flour, stir it with chopsticks, and finally knead it with your hands to form a ball.

Cover the kneaded dough with a layer of plastic wrap, place it in a warm place, and let it rise for one hour.

Wash the purple potatoes, peel them, cut them into thin slices, and steam them in a pan.

When the potatoes are done steaming, remove them from the pan, add the sugar while they are still hot, mash them with a spoon, and let them cool.

After cooling, use your hands to knead the mashed purple potatoes into small balls of the right size.

After the glutinous rice balls have risen for 1 hour, take off the plastic wrap without kneading, and pick a small dosage. You can pick a little bit of dough to see, if it appears in the picture this kind of floury can be.)

Press it into a nest shape, then add the pinched purple potato filling and wrap it up.

After wrapping, press it flat again.

Pour oil into a wok and heat the oil to 30%, then add the glutinous rice cakes and fry them.

Fry the rice cakes until they are golden brown and crispy, then you can fish them out.

Break a fried cake, the outside skin is crispy, inside is soft, and has a nice honeycomb shape, crispy and delicious.