|Chinese yam||1 roots|
|Glutinous rice flour||Appropriate amount|
|Semen Sesami nigrum||Appropriate amount|
|White sesame seeds||Appropriate amount|
|time consuming||Three quarter hour|
Sanyi’s yam is super large and cut after washing.
Steam in a steamer (chopsticks can be easily inserted).
Steamed yam is soaked in cold water for a while, which makes it easier to peel.
Peeling of yam.
Mud was mashed with a rolling pin, and yam mud was more than half used this time.
Add sugar to yam paste.
Stir to make it mixed evenly.
Add a little glutinous rice flour.
Till the dough is soft and hard, without adding water.
Prepare some black and white sesame.
Grab a piece of yam glutinous rice dough and press it flat slightly.The dough does not stick to the hand and the edge does not crack when pressed flat, which indicates that the dough is suitable for its softness and hardness.
Put the flat dough in the sesame, covered with sesame on both sides.
Press one more button and let the sesame seed be embedded in the dough to prevent it from falling off during frying.
Place yam sticky rice cake on a flat-bottomed non-stick pan and heat it.
Pan-fry over medium and small fires, one side until golden brown, then turn over.
Fry both sides until golden brown.
The finished product has a light sweetness. If you like to eat sweetness, you can add more sugar.
Works from the Soul of the Smoke and Rain in the World of Gourmet Food