The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

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The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

Today I will share a simple and delicious purple potato cake, which can also be made into sweet potato cake. Purple sweet potatoes are mostly used to cook porridge, or directly steamed for breakfast. Often the same way of eating is inevitably tired. Today I will share a new way of eating, which can be used as a snack or afternoon tea. It is sweet and chewy. It is nutritious and delicious. My children and adults love it. The method is also very simple. Recommend friends to try it.

[Ingredients needed] 500g purple sweet potato steamed, 50g tapioca starch, 100g water, 100g red dates, 40g raisins

The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

【specific methods】

1. First prepare the peeled purple potato, with a net weight of about 500g, rub it into filaments and steam it in a pot, then pound it into a mashed purple potato.

The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

2. Prepare 50g tapioca starch. If there is no tapioca starch, you can also use potato starch or sweet potato starch. Add about 100g of water to dilute it. Pour into the mashed purple potato and stir to form a thick paste. The amount of water can be increased or decreased as appropriate. At this step, it can also be steamed in a pot. If you want a particularly chewy texture, you can increase the amount of tapioca starch.

The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

3. Pour the mashed purple potato into a non-stick pan, add 100g of red date slices, 40g of raisins, turn on a low heat, first use a rolling pin to stir continuously, when it is very thick, you can use a spatula to stir. Stir-fry until the purple potato mash is held together and a non-stick spatula is ready to go out.

The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

4. Pour it into the mold and press it smoothly, cool it naturally, and then cut it into strips for eating.

The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

5. If you can't finish it, you can wrap it in plastic wrap, keep it in the refrigerator, and finish eating within 3 days. The taste is chewy. After adding raisins and red dates, it is sweet and sour, appetizing and delicious.

The family’s favorite purple sweet potato cake, sweet and gluten, the more chewy, the more fragrant, no oil and sugar, delicious and not afraid of fat

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