Purple Sweet Potato Pancake

Overview

My son likes to eat this kind of sponge cake very much, but I rarely make it. It is mainly because of the trouble of sifting. That day I finally made the decision to make one. Cut it into small pieces and freeze it. When you want to eat it, it will be very soft after steaming. I made double the amount. You can try it by making less of the amount below for the first time.

Tags

• pastries
• home cooking
• glutinous rice flour
• preserved fruit
• purple sweet potato
• rice flour
• white sugar

Ingredients

Steps

1. 1 Mix the sticky rice flour and glutinous rice flour according to the amount, peel the purple sweet potato, steam it and press it into puree.

   

2. 2 Dissolve the white sugar with a small amount of boiling water. First put the purple sweet potato puree into the flour and knead it with your hands until there are no big particles. Add an appropriate amount of sugar water and knead until there are almost no big particles.

   

3. 3 Add the amount of water and purple sweet potato so that the kneaded flour can form a ball with your hands, but can still be powdered with another pinch.

   

4. 4 Sift all the powder.

   

5. 5 Place the sifted powder into the mold and smooth it gently, remembering not to press.

   

6. 6 Add some chopped preserved fruit, boil the water and steam for 30 minutes until the edges naturally release from the mold. They will harden when cool and become soft again after steaming.