Sweet potato cake is a traditional local specialty, belonging to Hunan cuisine. It is made with sweet potato, flour, millet flour, sugar and eggs (add as appropriate). Steam the sweet potatoes, peel them, put them into a vessel, add one-third of the flour and millet flour, mix well and make a dough; pull the dough into small balls, wrap them in red bean paste, and then make them into cakes and fry them in a frying pan.

Practice 1:

1, the sweet potato steamed and peeled, put into a vessel, add one-third of the flour and millet flour, mix well and into the dough;

2, the dough into small balls, wrapped in red bean paste, made of cake into the frying pan fried can be.

Practice 2:

1, the pressure cooker into the red bean pressure cooked, and then fried dry, add raisins, pine nuts, sesame seeds to make bean paste filling;

2, will be steamed sweet potatoes, peeled and pressed into the mud, add glutinous rice flour and dough, wrapped one by one into the bean paste filling, made into a small cake, into the sesame seeds in the dipping, into the deep frying pan to be cooked.

Practice 3:

1, put the sweet potato on the boiling water steamer rack, steam over medium-high heat for 15 minutes until cooked.

2: Remove from heat and puree with a spoon while 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, put the camel cake with medium heat and fry for 8 minutes (frying process to turn the camel cake).

6, remove from the heat and use a spatula to press out the oil on the side of the pot.

7, plate and serve.