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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:
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