Baked sweet potato glutinous rice balls

1

all the ingredients

2

Wash the sweet potatoes, peel them, cut them into small pieces, and steam for 20 minutes

3

Put the steamed sweet potatoes into a bowl, add 2 tablespoons of lemon sauce and 2 slices of cheese

4

Mix the sweet potatoes, cheese and lemon sauce well until they are made into a sweet potato puree

5

Wrap the glutinous rice balls evenly in the sweet potato puree, rub them round, and place them in a baking sheet covered with tinfoil. Before putting it in the baking sheet, it is best to dip it in some bread crumbs. If you don't have it, you can replace it with starch. Otherwise, the tin foil and the baked product will stick and it will be difficult to take out.

6

Set the oven at 200 degrees and bake it up and down for 15-20 minutes (flexibly controlled according to the thickness of the sweet potato puree I wrapped, I wrapped less sweet potato puree, so I baked it for 15 minutes).

1. I didn't put sugar in because sweet potatoes and glutinous rice balls are sweet. I think the sweetness is enough. If it is too sweet, it will be greasy. 2. It's best to wrap the sweet potato paste thicker, so that the finished product will look better. 3. Pay attention to the time when roasting, observe it at all times, and don't bake it for too long, otherwise, the glutinous rice balls will burst easily (you can try it with a toothpick, if there is no glutinous rice on the toothpick, it will be fine). 4. I have pre-frozen the glutinous rice balls, but I have never tried the unfrozen glutinous rice balls. 5. This tea is not easy to eat too much, and if you eat too much, it will be difficult to digest.