Microwave purple sweet potato donkey rolling
Overview
This time, I also used the microwave version of the donkey rolling. The difference from before is that I mixed purple sweet potato puree with glutinous rice flour, added olive oil, and replaced sugar with honey. Although this will destroy the nutrition of honey, it is healthier than eating sugar. The middle layer does not use the traditional bean paste filling, but adds ground peanuts, black sesame and soybean powder. In this way, after it is soft and glutinous, more of the fragrance penetrates into the bones, which is very fragrant.
Tags
Ingredients
Steps
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Prepare ingredients.
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Peel the steamed purple potatoes and mash them into puree (the finer the better, I was a little lazy).
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Mix glutinous rice flour, purple sweet potato puree, water, olive oil, and honey into a thicker paste (because purple sweet potato has different water content, water should be added according to the situation).
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Put it in the microwave oven on high heat for two minutes, take it out and mix well, then mix it again for another two minutes, and repeat this four times in total, taking eight minutes.
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Put the soybean flour into the pot and stir-fry over low heat until it is slightly yellow and fragrant (that is, soybean noodles, which are sold in grain stores, or you can use fried soybeans and grind them yourself. You can stir-fry more at a time and set aside).
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Put the purified purple sweet potato glutinous rice paste until it is not hot, pour it on a large plastic wrap, cover it with plastic wrap, and roll it into thin slices (it can be thick or thin).
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Put peeled cooked peanuts and black sesame seeds into the food processor cup.
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Grind into fine powder (it's a bit oily and wet, I added a little fried soybean flour, you can also make more of this).
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Sprinkle peanut sesame bean powder on purple sweet potato glutinous rice slices.
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Use a rolling pin to roll it up like sushi.
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Evenly coat with soybean flour.
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Cut into pieces and serve.
