Purple potato and coconut cake
Purple sweet potatoes have a high content of cellulose. These substances can increase the volume of feces, promote gastrointestinal peristalsis, clear mucus, gas and spoilage retained in the intestinal cavity, expel toxic substances and carcinogens in feces, keep feces smooth, and improve the digestive tract environment., prevent the occurrence of gastrointestinal diseases. Zinc, iron, copper, manganese, calcium and selenium in purple sweet potatoes are all natural, and the iron and calcium content is extremely high. Selenium and iron are necessary elements for the human body to fight fatigue, anti-aging, and replenish blood. They have good health care functions. Selenium is also the "anti-cancer king" and is easily absorbed by the human body. It effectively remains in the serum, repairs the myocardium, and enhances the body's immunity., removes free radicals that produce cancer in the body, inhibits the synthesis of DNA in cancer cells and the division and growth of cancer cells, and prevents the occurrence of diseases such as gastric cancer and liver cancer.
Recipe Recommendations
- purple potato appropriate amount
- glutinous rice flour appropriate amount
- white sesame appropriate amount
- soft white sugar appropriate amount
- salad oil appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Purple potato and coconut cake
1
Peel the purple potatoes and cut them into slices, and steam them in the pan.
2
Put the steamed purple potatoes into a fresh-keeping bag and roll them into mud with a rolling pin.
3
Add glutinous rice flour and a little sugar. You can also add milk powder if you like.
4
Combine dough with moderate hardness and hardness.
5
Rub into long strips and cut into small doses.
6
Squish and wrap in coconut filling.
7
Soak with white sesame seeds evenly.
8
With a little oil, fry it well over low heat.Purple potato and coconut cake Make Tips
If you don't like it too sticky and chewy, you can add some flour. The filling can be changed to red bean paste or sesame paste. You can make a larger batch and store them in the fridge; just take them out and deep-fry them when you want to eat.