Purple sweet potato cake

Overview

I still have some purple sweet potatoes, so I might as well use them to make this purple sweet potato pancake. The ingredients are very simple, there is no sugar, just a little cornstarch is added, probably to prevent the purple sweet potato from being too loose. Cornstarch, what is it? I never quite understood it. The most obvious thing is that it is a starch. But there are many kinds of starch, corn starch, sweet potato starch, pea starch, potato starch. . . . Which one is it? After searching for a long time, I got the impression that cornstarch mostly refers to potato starch. I don’t know if this conclusion is correct, so I’ll just use it as it is. The effect seems to be pretty good. The color of the purple sweet potato is particularly dark. Due to the addition of cornstarch, the cake is slightly chewy. Personally, I feel that the amount of flour could actually be reduced. The original taste of purple sweet potato is not particularly sweet, which is good. . .

Tags

• snacks
• home cooking
• cake
• cornstarch
• purple sweet potato

Ingredients

Steps

1. 1 Cornstarch

   

2. 2 Purple sweet potato

   

3. 3 Wash and slice purple sweet potato

   

4. 4 Place in a steamer and steam over medium heat for about 10 minutes

   

5. 5 When cooked, turn off the heat and let cool

   

6. 6 Peel

   

7. 7 Put it into a bowl and mash it with a spoon

   

8. 8 Add cornstarch

   

9. 9 Grab evenly

   

10. 10 Divide into 6 equal parts and shape into round cakes

    

11. 11 Brush a little oil on the pan and put it on the fire

    

12. 12 Add purple potato cakes and fry over low heat

    

13. 13 Brown the bottom side, turn it over and fry the other side

    

14. 14 Brown both sides, remove from the pan and serve while hot