How to make purple sweet potato and glutinous rice cakes (oven version)

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  1.Picture of the finished product.

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  2. Wash the purple potatoes and cut into thick slices, put them in a pot with water Steam until soft and can be easily pierced with chopsticks.
  You can also peel it first and then slice it for steaming.

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  3.Peel the steamed purple potato pieces until soft and add them while hot white sugar.

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  4.Use the back of a spoon or a mud press to press into mud.

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  5.Add glutinous rice flour and milk.
  Milk and light cream can be interchanged.Use light cream for a richer milky aroma.

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  6. Stir evenly with a spoon and knead into a ball with your hands.

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  7.Weigh it into a small dough of about 32g and roll it into a round shape.

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  8. Flatten and double-sided in a plate containing white sesame seeds.Dip in sesame seeds and press them with your hands to prevent the sesame seeds from falling off.
  The sesame seeds look better with raw sesame seeds.

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  9. Complete all in sequence.You don’t need to press it too flat.It’s better to leave a little space between each cookie.

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  10.Place in the middle layer of the preheated oven and heat up and down to 180 degree, bake for 13 minutes.

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  11. Take it out of the oven and let it cool down before eating.Be careful that the inside is soft.The glutinous purple potato cake is hot!

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  12. Finished product picture.Don't bake for too long to avoid overcooking.

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  13. Soft, sweet and slightly milky purple potato pancakes It’s really good-looking and delicious!

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  14. Finished product picture.This is the first time I made it.I used sesame seeds that I fried myself and it was a bit yellowish.The picture above is the modified picture today, which looks better.