Soft and Sweet Pumpkin and Purple Sweet Potato Cake

Overview

The prepared pumpkin and purple sweet potato pancakes are golden and attractive. The freshly made pancakes have a crispy crust and a soft and glutinous flesh that is very delicious. This amount made two large plates and was eaten. However, since glutinous rice is not easy to digest, older people like my parents who are in their 80s should just eat as little as possible and taste it. Health is the first priority.

Tags

• snacks
• old man
• breakfast
• autumn recipes
• brown sugar
• butter
• pumpkin
• purple sweet potato
• sesame
• tang yuan noodles
• vegetable oil

Ingredients

Steps

1. 1 The raw materials used are ready

   

2. 2 Peel the southern purple potatoes, cut into small pieces and steam them in a steamer

   

3. 3 Take out

   

4. 4 Crush the pumpkin in a container and add glutinous rice ball powder

   

5. 5 Mix evenly until there is no dry powder left and it forms a dough

   

6. 6 Add the butter and brown sugar to the purple sweet potato, mix well and add the fried sesame seeds (white sesame seeds are best)

   

7. 7 Mix well

   

8. 8 Roll the pumpkin glutinous rice dough into long strips and divide into segments

   

9. 9 Take a piece of dough and flatten it with your hands

   

10. 10 Use a spoon to scoop out some purple sweet potato filling

    

11. 11 Tighten the mouth upward

    

12. 12 Press flat

    

13. 13 Place in a small dish filled with sesame seeds and dip in sesame seeds

    

14. 14 Put an appropriate amount of vegetable oil in the cake pan, heat it up, put the pumpkin cake in, and fry over low heat for a while

    

15. 15 Lift the pan and shake it gently. If the cake can shake in the pan, flip it over and fry the other side

    

16. 16 Wait until both sides are golden brown and there is no raw batter on the edge of the cake. It is ready to be plated.