Prepare the Sweet Potatoes:
Peel and cut the 400g sweet potatoes into small pieces.
Place the sweet potatoes in a steamer and cook for about 20 minutes until they are soft.
Mash the Sweet Potatoes:
Once cooked, remove the sweet potatoes from the steamer and place them in a large bowl.
While still hot, use a tool like a dough roller or a potato masher to crush the sweet potatoes until smooth.
Mix the Dough:
Add 100g glutinous rice flour and 20g sugar to the mashed sweet potatoes. Stir well to combine.
Gradually pour in 120 ml milk, mixing continuously to avoid making the mixture too pasty. You may need to use your hands to knead the dough for about 5-10 minutes until it becomes smooth and soft.
Shape the Dough:
Roll the dough out on a floured surface and divide it into small portions.
Roll each portion into a ball and flatten it with your hands to form small cakes.
Add Sesame Seeds:
Sprinkle toasted sesame seeds on top of each cake and press them gently into the dough.
Fry the Cakes:
Heat cooking oil in a pan over low heat until it reaches 140°C (284°F).
Fry the cakes for about 3 minutes on each side until they turn golden brown.
Serve:
Once the cakes are golden and crispy on both sides, remove them from the pan and place them on a paper towel to absorb any excess oil.
Serve warm and enjoy the soft, chewy texture and the sweet, fragrant flavor.
Serving Suggestions:
Serve the sweet potato cakes with a drizzle of honey or a dusting of powdered sugar for extra sweetness.
Pair them with a cup of tea or coffee for a delightful afternoon snack.
Cooking Tips:
Be sure to mash the sweet potatoes while they’re still hot for a smoother dough.
If you prefer a healthier option, you can bake the cakes instead of frying them at 180°C (356°F) for about 15 minutes, flipping halfway through.
Nutritional Benefits:
Sweet potatoes are a rich source of fiber, vitamins A and C, and potassium.
Glutinous rice flour adds a chewy texture, making the cakes soft and flexible.
Sesame seeds are packed with healthy fats, vitamins, and minerals.
Dietary Information:
Gluten-free: Made with glutinous rice flour, this recipe is naturally gluten-free.
Vegetarian: Suitable for a vegetarian diet.
Nutritional Facts (per serving):
Calories: 150
Protein: 2g
Carbohydrates: 25g
Fat: 4g
Fiber: 3g
Storage:
Fridge: Store the cooked cakes in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.
Freezer: You can freeze uncooked cakes and fry them when ready to eat.
Why You’ll Love This Recipe:
Simple and Healthy: With minimal ingredients, this recipe is both easy and nutritious.
Delightfully Chewy: The combination of sweet potatoes and glutinous rice flour gives these cakes a wonderfully soft, chewy texture.
Versatile: They can be fried or baked, depending on your preference.
Conclusion:
These Sweet Potato Cakes are a fun and flavorful treat that’s perfect for any occasion. With their soft, chewy texture and mildly sweet flavor, they’re sure to be a hit with family and friends. Whether you fry them or bake them, they make a great snack or dessert that everyone will love.
Frequently Asked Questions:
Can I bake these sweet potato cakes instead of frying?
Yes, you can bake them at 180°C (356°F) for about 15 minutes, flipping halfway through for even browning.
Can I use regular flour instead of glutinous rice flour?
Glutinous rice flour gives the cakes their chewy texture, but you can try using all-purpose flour. The texture will be different, more like a traditional pastry.
Can I make this recipe vegan?
Yes, replace the milk with a plant-based alternative like almond or coconut milk.
What other toppings can I use?
You can sprinkle cinnamon, powdered sugar, or even drizzle honey on top of the cakes.
How long do the cakes need to be fried?
Fry the cakes for about 3 minutes on each side on low heat until they’re golden brown.
Can I add other ingredients to the dough?
Yes, you can add ingredients like coconut flakes, chopped nuts, or even raisins for extra flavor.
Why are my sweet potato cakes too soft?
If the cakes are too soft, it could be due to adding too much milk. Gradually add the milk and knead until the dough is smooth but not too sticky.
What type of sweet potatoes should I use?
You can use any variety of sweet potatoes, but orange-fleshed sweet potatoes tend to give the best sweetness and texture.
How can I make the cakes crispier?
To make the cakes crispier, fry them a little longer at a higher temperature, but be careful not to burn them.
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to a day before frying or baking.
