300g Sweet Potatoes
600g Glutinous Rice Flour
1/2 teaspoon Oil
150g brown sugar
- 80g white sesame
- Simply appeitizing. Strengthens the digestive system as well.
Peel the potatoes. Rinse and slice. Steam until cooked. Mix 180g glutinous rice flour, potatoes and 1/2 teaspoon oil well. Rub in potato and potato juice. Knead into pastry dough
Stir-fry the peanut until fragrant. Peel and mince. Stir-fry the white sesame until fragrant. Mix the peanut, white sesame and brown sugar to make the filling.
Roll out the dough. Cut into slices and acid in filling. Fold into the triangular shapes.
Cook the oil to medium heat. Put in the dumplings. Deep-fry until the dumplings float on the surface.
Scoop out before dumplings do not burst and sweety oil do not flow out from the filling. Dish.