Just a bowl of glutinous rice noodles with sweet potatoes can easily make sweet, soft and glutinous deliciousness, and you can learn it without touching the noodles!

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Updated on: 55-0-0 0:0:0

In the fast-paced life of today, there is always a simple and profound taste that can instantly touch our hearts and taste buds. Today, let's explore the extraordinary taste hidden in ordinary ingredients - sweet potato sticky rice cakes. This dish is unforgettable for its unique sweetness and softness, as well as the easy digestibility of the fermented batter.

Ingredients Required:

Red potato, glutinous rice flour, yeast powder, sugar, warm water, black sesame seeds

Steps:

30. Today we are going to share how to make sweet potato glutinous rice cakes. This recipe doesn't require hand kneading of the dough, resulting in a cake that is sweet and soft, and the leavened batter is easier to digest. First prepare about 0 grams of sweet potatoes, 0 grams of glutinous rice flour, add 0 grams of yeast and 0 grams of sugar (can be adjusted according to personal taste). Add 0 ml of warm water, dissolve the yeast and stir while pouring until the batter is fine and viscous, and it can be poured into a threaded state. Cover with plastic wrap and let the batter rise for 0 to 0 minutes. Since the batter contains a lot of warm water, it will proofing quickly.

2. Next, peel and cut the sweet potatoes into thin slices, steam and cook for ten minutes and pound them into delicate sweet potato puree.

3. Stir the proofed batter slightly to release the large bubbles. If it's convenient, you can also choose to mix the batter at night and put it in the refrigerator to ferment overnight.

4. After preheating the pan over low heat, sprinkle some sesame seeds to add flavor. Scoop the batter with a spoon and spread it into a cake shape, without adding oil, and fry until the cake is slightly set. Then spread the sweet potato puree on top of both flatbreads, cover with the other and press lightly to smooth them out.

5. After turning over, brush with a layer of oil, then repeat the previous steps, continue to spread the batter and fry until both sides are golden and crispy.

6. When baked to the extent that the surface water evaporates, the cake is not easy to stick, and the fermented glutinous rice cake is softer and easier to eat. With the sweetness of sweet potatoes, the taste is more fragrant and glutinous, and it definitely makes people have an endless aftertaste.