Crispy yam cake

Overview

Crispy on the outside, soft and glutinous in the mouth, dipped in sugared osmanthus, it's really delicious.

Wash the yam, steam it in a steamer until soft and take it out.
Peel off the skin and pound into a fine paste.
Add corn starch and mix evenly to form a yam dough (different varieties of yam have different water contents. If it is too dry, add some water appropriately.
Take an appropriate amount of dough and flatten it.
Wrap in red bean paste. Tighten the cinch.
Flatten into a round cake shape and cook in sequence.
Beat the eggs, roll the round cake in the egg liquid and cover it with the egg liquid, then put it in the bread crumbs and roll it once, so that the surface is covered with the bread crumbs.
Make all the cake bases in sequence.
Put in the oil pan and fry over medium heat until the surface is golden brown.
Finished product.
Dip in sugar osmanthus.