| Sweet potato starch | 100g |
| Chinese chives | 160g |
| Salt | 1 teaspoon |
| Oil | 1/2 spoons |
| Boiled water | 75ml |
| Rice flour | Amount (for dip powder, prevent sticky dough filling) |
- Prepare sweet potato starch.
- Add boiling water 75ml, using tools to mix powder and into a ball.
- After cooling and then repeatedly pressed the dough to make it smooth and elastic.
- Make the dough covered with a damp cloth.
- Leek picked clean, drain water.
- Cut out old parts don’t, then cut into small segments 0.5 cm.
- Join 1/2 teaspoon salt mix, leek and gently squeeze out the water after a few minutes.
- Add 1/2 tablespoons oil and mix well.
- Dough divide into several smaller dough, with the amount of rice flour stick powder, and then wrap each dough made of vermicelli in the right amount of Leek filling, compressed. Steamer with water, steaming tray covered with wet gauze, leek cake into the distance.
- Cover the pot and boil water steamer, steam for 13 minutes after the water boils.
- After steaming, brush the surface of each Leek cake a little oil.
- Steamed Leek cake can be eaten directly, or eat with a little oil before frying.
