Purple potato cake
Overview
Every once in a while, Xiaopang will make something delicious to satisfy the foodie in me. I haven’t made purple potato pancakes and corn pancakes for a long time, so I made them together this time.
Tags
Ingredients
Steps
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Purple sweet potato has a hard texture, so it’s best to cut it into small pieces. For corn, you can buy frozen corn kernels from the supermarket. Now fresh corn is on the market. I bought three fresh corns and just cut them with a knife instead of breaking them off one by one
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Be sure to use a juicer to quickly beat the purple sweet potato into powder. I have used a blender and a soy milk machine before. These two machines must add a lot of water to break it. If there is too much water, a large amount of flour and glutinous rice flour will be added in the end, resulting in the taste of the purple sweet potato and corn itself being too bland and very unpalatable. Here you must remember to use the juicer diligently to mix the water and residue together.
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Add an appropriate amount of flour and glutinous rice flour, just enough to knead the purple sweet potato cake together to make a pancake. The purple potato cake should be made drier and the tortilla should have more water. Then add a little sugar and mix well
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Just a little oil in the pan. Start pancakes
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Grilled tortillas
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Purple potato cakes must be fried for a longer time to make the skin of the purple potato cakes crispier.
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Take it out of the pan and take a bite. The skin is crispy, but the inside is fragrant and glutinous.
