Pumpkin cake, purple potato cake, sour bean and taro cake

Overview

How to cook Pumpkin cake, purple potato cake, sour bean and taro cake at home

Prepare ingredients: Peel and wash taro, purple sweet potato, and pumpkin, and cut the pumpkin into cubes.
Place on the steamer and steam until cooked.
Put the steamed taro, pumpkin, and purple sweet potato into bowls and mash them separately. Sprinkle the mashed purple sweet potato and pumpkin with an appropriate amount of white sugar. Sprinkle the mashed taro with an appropriate amount of salt and chopped pickled beans.
Then add glutinous rice flour and an appropriate amount of flour respectively (pumpkin has more water, so you need to add a little more flour to prevent it from sticking to your hands)
Since the purple sweet potato is relatively dry, I added some Muslim yogurt.
Shape it into a cake shape, spread a layer of flour on the steaming plate, and put it on the steaming plate so that it will not stick to the steaming plate.
Heat the pan, pour in an appropriate amount of cooking oil. After the oil is hot, turn down the heat and fry slowly (too high a heat will cause it to burn easily)
This is purple potato pancake, with a light milky flavor.
This is pumpkin pie, very chewy, with less glutinous rice flour and more flour. (Next time you can try adding some fillings to the pumpkin pie, such as red bean paste😚)
This is sour bean and taro cake, with a light salty and sour taste, so delicious.
Pair it with your own eight-treasure porridge😁.