In my family, when cooking rice or porridge, sweet potatoes are always cut into pieces and cooked together in an electric cooker instead of a staple food. From time to time, I also like to make some special snacks with sweet potato, such as sweet potato cake, sweet potato steamed bread and sweet potato cake.
Let's share the practice of a sweet potato cake, which I have done a lot. Simple practice, zero failure, pass rate 100%. It tastes sweet and soft, and it won't get tired if you eat too much. Highly recommended for friends who eat sweet potatoes.
Toffee sweet potato cake food: sweet potato paste is about 300g, glutinous rice flour is about 100g, and cold water is about 10g.
Practice: 1, prepare 1-2 sweet potatoes, and clean them for later use.
2. Cook the sweet potato in a pot, peel it and put it in a bowl.
After the sweet potato was cooked, the child ate one, so only one was used to cook it.
3. Grind the sweet potato into mud.
Step 4 add sticky rice noodles
5. According to the actual situation, add a proper amount of cold water and stir it into floc like this.
6. Note: Different sweet potato varieties have different environmental humidity. Therefore, it is necessary to mix them first, and then determine whether it is necessary to drain water according to the situation. It is convenient to knead it by hand after mixing it into a flocculent shape.
7. Then knead into a smooth batter.
8. Note: There is no problem with a few gaps in the kneaded dough. If there are too many gaps, it should be that the batter is astringent or there are too few sticky rice noodles; It is not recommended to use too little sticky rice flour to avoid mildew.
9. Take a proper amount of sweet potato batter and knead it into a ball, then flatten it into a sweet potato cake.
10, put a proper amount of oil in the wok, add sweet potato cakes in the medium fire, and gradually bake them on both sides with medium and small fire until they are golden yellow, and take them out for later use.
1 1. Use the remaining oil in the pot, add one tablespoon of white sugar, then pour in half a bowl of cold water, stir-fry over medium heat until the white sugar melts, then stir-fry until the white sugar bubbles, and turn off the heat.
12. Pour all the processed sweet potato cakes into the pot and stir fry gradually until the surface of the sweet potato cakes is covered with sugar paddles.