|Purple sweet potato||180 grams|
|Glutinous rice flour||30 grams|
|Berry sugar||15 grams|
|White sesame seeds||Appropriate amount|
|time consuming||An hour|
Wash and peel purple potatoes.
Steam the slices in a steamer for 25 minutes.
Crush steamed purple potatoes into mud with spoon back.
Add granulated sugar, milk and glutinous rice flour and mix well.
Knead into a smooth dough.
Divide the dough into 50 grams and round it.
Both sides are covered with white sesame, and the oven is heated 180 degrees.
Place all the sticky rice cakes in a baking pan covered with white sesame.
Place in the middle of the oven and bake at 180 degrees for 25 minutes.
Cooling and sealing out of the oven, glutinous and waxy.