1. Method 1

Ingredients: 600g red sweet potato, white sugar according to personal preference, 400g glutinous rice flour, about 100c.c of water.

Steam the sweet potatoes, peel them, put them into a container, add one-third of the flour and millet noodles, stir evenly and form a dough. Divide the dough into small balls, add red bean paste, make pancakes and deep-fry in oil.

2. Method 2

Ingredients: 300 grams of sweet potatoes, 60 grams of flour, 8 grams of white sugar, appropriate amounts of red beans, black sesame seeds, raisins, and pine nut oil.

Put red beans in a pressure cooker and press them until cooked, then stir-fry them dry. Add raisins, pine nuts, and sesame seeds to make bean paste filling. Steam the sweet potatoes, peel them and press them into puree. Add flour and knead into a dough. Wrap each sweet potato with bean paste filling to make a small pancake. Dip it in sesame seeds and fry in oil until cooked.

3. Method 3

Ingredients: 1-2 sweet potatoes, 200 grams of glutinous rice flour, 30 grams of flour, 20 grams of sugar, appropriate amount of oil.

Wash and peel the red sweet potatoes, and cut the sweet potatoes into small pieces.

After cutting, steam it in a pot (about 5-8 minutes), add sugar and twist into puree, and set it aside to cool.

When the sweet potato puree is cool, add glutinous rice flour and a small amount of flour, and knead it into a dough.

Shape into long strips and cut into equal-sized pieces.

Knead the dough into a thin crust, add the prepared taro paste filling, and then wrap it into a "triangular" sweet potato cake shape.

The "triangular" sweet potato pancakes are prepared and set aside.

Put oil in the pot. When the oil temperature is 50-60% hot, put the "triangular" sweet potato pancakes in the pot and fry them. Turn on low heat until golden brown appears on both sides. .