1. Fried three-color rice cake
Ingredients: taro, sweet potato, rice cake, flour, rice flour, salt, water, cooking oil
1. Cut the sweet potato into the desired size and shape, steam it (so that it will fry faster), and set aside.
2. Cut the taro into the desired size and shape, steam it (so that it will be cooked faster), set aside.
3. Cut the rice cake into the desired size and shape.
4. Make the batter: flour, rice flour and appropriate amount of salt, then slowly add water to make the desired consistency (too thick, the dough will be thick, not crisp enough; too thin, the batter will not be able to wrap rice cakes, taro and sweet potatoes , The oil will spray when fried).
5. Sandwich a piece of rice cake between a piece of steamed taro and sweet potato, and then dip the whole into batter.
6. After the pan is heated, put the oil, wait for the oil to heat up, put in the rice cake with batter, deep-fry the batter into golden brown on medium-high heat and pick it up (the taro and sweet potato are steamed, and the rice cake is also soft quickly, so Do not fry slowly).
7. Put the fried rice cakes on absorbent paper to absorb the excess oil, and then serve.
2. Three-color rice cake rolls
Ingredients: taro, sweet potato, rice cake, spring roll wrapper, potato flour
1. Prepare 4 kinds of materials. Taro and sweet potato slices are fried in advance and set aside.
2. Spread out a piece of spring roll wrapper, spread 1 piece of rice cake, 1 piece of taro, and 1 piece of sweet potato.
3. Roll up and seal with potato flour.
4. Roll up and seal with potato flour.
5. Fry it into the pan and start it.
6. Finished product.
3. Fried rice cake sweet potato balls
300gm sweet potato (you can choose orange, purple and yellow sweet potatoes to make colorful sweet potato balls)
150gm rice cake, cut into 15 portions
Batter (mix well):
2 tablespoons of rice flour
2 cups frying oil
1. Steam the sweet potatoes and press them into puree for later use.
2. Add flour and sugar and mix well to form a dough.
3. Wrap the mashed sweet potato into a rice cake, and then round it.
4. Dip the batter and fry in hot oil until golden brown. Drain the oil and serve until cold.
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