1. Purple sweet potato pie
Material:
- 60g Yellow sweet potato
- 70g Purple sweet potato
- 340g Glutinous flour
- 50g Sugar
- 170ml Fresh milk
- 80g Water
How to do it:
- Hard–boil and puree purple sweet potato and yellow sweet potato. Then mix the purple sweet potato with 300g glutinous powder, 40g sugar and fresh milk, then sift through once to make the mixture very smooth.
- Mix the remaining flour and sugar with a little water
- Take a round cake mold, spread a thin layer of purple sweet potato mixture into the mold. Next, shape the golden sweet potato into circles in the center of the mold, cover with a layer of purple sweet potato and then a layer of flour with sugar to fill the mold
- Take the cake to steam for 20 minutes, turn off the heat for 5 minutes and then steam again for another 20 minutes and the cake will cook. Wait for the cake to cool, remove it from the mold and enjoy.
2. Puffed sweet potato chips
Material:
- 600g Sweet potato
- 500g wheat flour
- 15g Yeast blooms
- 50ml Fresh milk without milk
How to make it:
- Put the washed sweet potatoes in the cooking pot, pour some water to boil them. Then bring the cooked sweet potatoes, peel and put them in a glass bowl to grind the potatoes very finely.
- Put wheat flour, yeast blooms with fresh milk without sugar to knead the dough. Knead vigorously to obtian a fluffy flour mixture.
- Cho khoai lang đã sơ chế vào hỗn hợp bột. Sau đó tiếp tục nhào trộn thật mạnh để chúng mềm quyện vào nhau.
- Divide the dough into bite–sized lumps with your hands. Then, rotate each lump one by one to make the cake more beautiful.
- Add a large amount of cooking oil and wait until the oil boils then add the squeezed potato cake. Remember to put on moderate heat to avoid burning the cake. At the same time, wait a little for the golden crispy fried cake to be able to take it out.
3. Sweet potato dumplings
Material
- 200g Dumpling dough
- 80ml fresh milk
- 30ml coconut milk
- 50g Sugar
- 50g Purple sweet potato
- 10ml cooking oil
- Dry yeast
How to make it:
- Once washed, the purple sweet potato is placed in a steamed bowl. Wait for the potatoes to cool, then proceed to peel. Use a spoon to puree the potatoes through a mesh sieve. Heat or microwave the milk until it is slightly warm, mix with sugar, coconut milk, yeast and divide the mixture in half.
- Divide the dough into 2 parts, the 120g dough part knead with 1/2 of the prepared milk mixture, the 80g dough part squeeze well mixed with the purple sweet potato and then knead with the remaining milk mixture. After kneading, wait for the dough to rest for about 5 minutes before adding the cooking oil and then knead again.
- Cover a damp face towel or plastic wrap over a bowl of freshly kneaded flour, brew for 1 hour for double baking powder. Roll 2 pieces of white and purple dough into 2 parts of the same area, place on top of each other, gently roll for 2 layers of dough to add adhesive and then curl up, cut the dough into chunks about 2-3cm thick.
- Arrange in a bowl and steam for 15-20 minutes after boiling water to cook the cake.
Soure: TCTTT
