Yam Cake

Yam Cake

　　Ingredients for Yam Cake: yam, dry starch, white sugar, osmanthus sugar, hawthorn, peanut oil. Instructions for making Yam Cake: A famous traditional Beijing snack. The yam cake has a golden color, a crispy and fragrant crust, and a tender, sweet and sour filling that stimulates the appetite and strengthens the spleen. Instructions: Wash the yam, steam until cooked, peel, and sieve it; crush the dry starch and sieve it through a fine sieve, then mix it into the cooked yam and knead into a dough. Wash the hawthorn, remove the pits, place in a pot, add cold water, and simmer over low heat until the liquid is reduced. Then sieve the mixture again, return it to the pot, add white sugar and osmanthus sugar, and stir-fry over low heat until the mixture thickens enough to hold a chopstick upright — this is your hawthorn filling. Divide the yam dough into portions, flatten each into a round wrapper with thin edges and a thick center, wrap in the hawthorn filling, pinch off excess dough at the seal, and press into small cakes. Heat peanut oil in a pan over high heat until it reaches about 40% heat, then fry the yam cakes until golden brown.