Pumpkin purple potato cake

Pumpkin purple potato cake

Introduction:

"This pumpkin purple potato cake is crisp on the outside, sweet and soft on the inside, with balanced nutrition. It's a good choice for breakfast or afternoon tea."

Production steps:

Step 1: steam the pumpkin and purple potato, pour out the water in the pumpkin, mash it into mud, add 30g brown sugar, mix well, then add purple potato mud (peeled and pressed into mud), mix well, then add glutinous rice flour and knead it into a ball

Step 2: knead and press into small round cakes by hand, and then fry them in the pan

Step 3: add oil into the pan and fry the pumpkin purple potato cake until golden on both sides

Materials required:

Pumpkin: 1000g

Purple potato: 300g

Glutinous rice flour: 200g

Brown sugar: 30g

Edible oil: 50g

Note: if you can't eat the pumpkin purple potato cake at one time, you can put the rest (not fried) into the refrigerator for refrigeration, and then take it out and fry it directly when you eat it next time

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: sweet