Wheat, bean and sweet potato glutinous rice cakes

Overview

The taste is salty and sweet, and the texture is crispy and soft, with an authentic farmhouse taste.

Peel and cut the sweet potatoes into pieces, soak them in water and cook until ready to use.
Remove and wash the wheat beans, cook them, put them in a sieve and set aside.
Add the minced meat to corn starch, rice wine, light soy sauce, and oil and marinate for ten minutes. Slice the garlic and set aside.
Chop coriander and green onions for later use
Now make the stuffing first, heat up the oil in a pan and sauté the garlic slices until fragrant, then add the minced meat, add wheat beans, salt, boil soy sauce and reduce the heat, add chopped green onion and coriander and mix well, pick out the garlic slices and don't use them.
Drain the sweet potatoes (no soup required) and mix with glutinous rice flour and knead into a smooth dough
Pinch out a small piece of dough and roll it into a round shape. Put some glutinous rice flour in another bowl (to prevent sticky hands). Place the round dough ball on it and flatten it
Then you can shape it into a bowl shape
Spoon appropriate amount of wheat beans
Then fold it in half and pinch tightly
When it is done, you can put it in the oil pan and fry it. Heat the pan, add about 1000g of oil, bring to a boil over medium heat, then reduce the heat to low, add the sweet potato glutinous rice and fry until golden brown and the oil leaks out. You are ready to enjoy.