Yam Almond Cake Directions

Yam, glutinous rice flour, clarified flour, breadcrumbs, starch, egg, sugar cinnamon, peanut oil.

Folding method

1. Peel and wash the yam and steam it in a pot over high heat (about 12-15 minutes), and then press it into yam puree.

2. Clarify the noodles with hot water, eggs beaten egg.

3. Add the noodles and glutinous rice flour to the yam paste and form a dough, then shape into small round cakes.

4. Dip the yam cakes into the dry flour and egg mixture in turn, coat the outermost layer with breadcrumbs, and deep-fry them in a frying pan until golden brown.

Raw materials: 600 grams of yam, 20 grams of melon seeds, 300 grams of date paste, 60 grams of cooked flour, 60 grams of honey, 160 grams of sugar, 1,000 grams of oil (100 grams of actual consumption), 40 grams of lard.

Method of use:

(1) yam washed and steamed peeled, pressed into the mud, mixed with cooked flour and kneaded, rolled into long strips, cut into small pieces, rolled into a disk, each disk on the 1 portion of the date mud melon seed kernel fillings, wrapped into a small package, and then rolled into a cake, to be used.

(2) pot on the fire, pour the oil, when the oil to 7% heat, one by one into the yam cakes, fried into persimmon yellow, poured into the leakage spoon.

(3) leave a little oil in the pot, reset the fire, into the honey, sugar and 60 grams of water, sugared into the yam cakes, Khan collected thick under the lard, turned out of the pot that is.