Pumpkin purple potato cake
Introduction:
"This pumpkin purple potato cake is crisp on the outside, sweet and soft on the inside, with balanced nutrition. It's a good choice for breakfast or afternoon tea."
Production steps:
Step 1: steam the pumpkin and purple potato, pour out the water in the pumpkin, mash it into mud, add 30g brown sugar, mix well, then add purple potato mud (peeled and pressed into mud), mix well, then add glutinous rice flour and knead it into a ball
Step 2: knead and press into small round cakes by hand, and then fry them in the pan
Step 3: add oil into the pan and fry the pumpkin purple potato cake until golden on both sides
Materials required:
Pumpkin: 1000g
Purple potato: 300g
Glutinous rice flour: 200g
Brown sugar: 30g
Edible oil: 50g
Note: if you can't eat the pumpkin purple potato cake at one time, you can put the rest (not fried) into the refrigerator for refrigeration, and then take it out and fry it directly when you eat it next time
Production difficulty: simple
Technology: decocting
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Nan Gua Zi Shu Bing
Pumpkin purple potato cake
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