Coconut sweet potato cake

Overview

Sweet potato cake is probably a favorite snack among female compatriots and children. It is sweet and moist and makes you very happy to eat it. However, pumpkin cakes will become oily and greasy after deep-frying. The best way is to fry them in a non-stick pan. The amount of oil is small and it is healthy.

Tags

• staple food
• home cooking
• old man
• afternoon tea
• cake
• coconut
• glutinous rice flour
• sugar
• sweet potato

Ingredients

Steps

1. 1 Peel and cut the sweet potatoes in half, steam them in a steamer (they will be cooked half an hour after boiling the pot)

   

2. 2 Grind the steamed sweet potatoes into puree with a spoon while they are still hot.

   

3. 3 Pour glutinous rice flour into the sweet potato puree. The amount of glutinous rice flour is added according to the moisture content of the sweet potato. My sweet potatoes are relatively dry. For 400g of sweet potatoes, I put about 100g of glutinous rice flour. Mix well

   

4. 4 After mixing well, pour 50g of coconut into the sweet potato puree.

   

5. 5 Mix again.

   

6. 6 Divide into small balls of 50g and reunite.

   

7. 7 Pour 3 tablespoons of oil into the bottom of a non-stick pan. Take a sweet potato ball and put it on the oil surface. Put your fingers together and gently flatten it to 1cm thick. Push to one side of the bottom of the pan.

   

8. 8 Finished making other pancakes again, filling a small pot, very good

   

9. 9 Flip on both sides and fry for about 10 minutes until golden brown and cooked through.

   

10. 10 Fry until cooked and take out the pan. If you like it sweeter, sprinkle with some sugar and enjoy