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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.
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