Golden sweet potato cake
The beginning of winter has passed, the weather is getting colder, and there are more and more people selling roasted sweet potatoes on the roadside. Yes, it's sweet potato season again. I am used to eating roasted sweet potatoes and sweet potato porridge, so consider changing the way to eat it ~ Make a delicious golden sweet potato cake that has dual identities as a staple food and snacks ~
Recipe Recommendations
- sweet potato one
- glutinous rice flour 80g
- white sugar 20g
- hot water appropriate amount
- peanut oil appropriate amount
- sweetening
- fried
- an hour
- ordinary
Steps for Golden sweet potato cake
1
Peel and chop sweet potatoes, heat them in a microwave oven on high heat for 8 minutes, remove and press them into a mud.
2
Prepare a clean basin and pour in glutinous rice flour and white sugar.
3
Pour in the sweet potato puree and add hot water while kneading until kneading into a slightly soft dough.
4
Divide into evenly sized doses, about 30g each, and press with your hands into small cakes.
5
Pour appropriate amount of peanut oil into the pan, and add cookies when it is 50% hot.
6
After frying the dough facing down until it is golden, turn it over gently and fry the other side.
7
Cook when both sides are fried until golden brown and the cake is slightly swollen. Control the time well and don't overblow it, or the color will be bad.Golden sweet potato cake Make Tips
These small cakes use sweet potato as the main ingredient, with very little flour and sugar, making them a fairly healthy snack. They taste best eaten hot—soft, chewy, and with a hint of sweetness.