Purple potato cake: a delicious purple potato cake

Purple potato cake: a delicious purple potato cake

Introduction:

"If you like to do something on Friday night, you can feel free to toss about. If you get too late, you don't have to worry that you can have a good sleep the next morning. But in fact, even if you sleep very late on Friday night, you can get up very early on Saturday morning, and you can also cook and buy vegetables with special excitement. Compared with going to bed late on weekdays, you don't want to get up in the morning. It's really different. Purple potato cake is just one of them. Keep it in the refrigerator and fry it in the morning. The hot purple potato cake, the scorched skin, the soft heart, and the sweet bean paste taste really good. "

Production steps:

Step 1: slice and steam the taro. (it's OK to steam the whole without slicing, but it'll cook faster after slicing.)

Step 2: crush the steamed taro with a spoon.

Step 3: pour in the prepared glutinous rice flour, add water and stir well.

Step 4: make a smooth glutinous rice ball.

Step 5: divide into twelve equal sized portions.

Step 6: take one of the balls and press it into a piece. Then wrap it in red bean paste.

Step 7: seal and knead into a ball.

Step 8: press into a round cake with your palm.

Step 9: heat the oil in the pan until 70% to 80%, then add the purple potato cake.

Step 10: fry until both sides turn yellow and take out.

Materials required:

Purple taro: 200g

Water: 100g

Glutinous rice flour: 100g

Red bean paste: right amount

Note: 1, steamed taro water is relatively small, so to add water, the amount of water can be adjusted to ensure that you can live into a ball. 2. Fried purple potato cake is best to eat while it is hot, soft inside and scorched outside, which is quite delicious. It's so soft after the cold.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: sweet