Purple Sweet Potato Pancake

Overview

I like the lavender color of the purple sweet potato sponge cake. The purple sweet potato I bought recently is really too sweet. The purple sweet potato sponge cake I made last time didn’t add much sugar, but my family still thought it was too sweet. This time, the amount of sugar was reduced, and it was completely the sweetness of the purple sweet potato. It felt that the sweetness was just right. The rice flour I used is Japonica rice flour, so it tastes very rich in rice flavor, mixed with the sweetness of purple sweet potato, it is quite delicious.

Tags

• staple food
• home cooking
• lunch
• purple sweet potato puree
• rice flour
• white sugar

Ingredients

Steps

1. 1 Put rice flour in a clean basin.

   

2. 2 Add the purple sweet potato puree in batches and knead it evenly with your hands. Finally, the rice flour becomes a ball that can be clenched with your hands and will spread out when pressed lightly. I put about 150 grams of purple sweet potato puree.

   

3. 3 Sieve it through a sieve. I use the sieve of the soymilk maker. It would be better to use a coarser sieve. I sifted both sides for more evenness.

   

4. 4 Be sure not to press the sifted purple sweet potato flour any more, keep it in a loose state, add fine sugar and mix gently with your hands.

   

5. 5 Place into mold. I use a 12*5 mousse circle. Use a scraper to gently smooth it out without pressing. Cover it with a wet and wrung drawer cloth.

   

6. 6 Put into a steamer with boiling water and steam for 5 minutes. Remove the mousse ring.

   

7. 7 Cover with the drawer cloth again and steam for 20 minutes.

   

8. 8 Steamed sponge cake.

   

9. 9 Just take it out carefully.