Peel and cut the sweet potatoes into cubes. Boil them in water until soft and tender (about 15-20 minutes).
Once boiled, drain the water and mash the sweet potatoes until smooth and free of lumps.
Make the Dough:
In a mixing bowl, combine the mashed sweet potatoes with the glutinous rice flour and sugar. Mix until everything is well incorporated, and the dough is smooth and slightly sticky.
Shape the Cakes:
Take small portions of the dough and roll them into balls. Flatten each ball into a round cake shape with your hands or a rolling pin.
If you prefer, you can also create smaller bite-sized cakes for an easy snack.
Toast the Sesame Seeds:
In a dry pan, lightly toast the sesame seeds over low heat until golden brown and fragrant. This step enhances the flavor of the sesame seeds, making them extra crunchy and aromatic.
Cook the Cakes:
Heat a non-stick pan over medium heat and lightly grease it with a small amount of oil.
Place the sweet potato cakes in the pan and cook each side for about 2-3 minutes, or until they turn golden brown and slightly crispy on the edges.
Top with Sesame Seeds:
Once cooked, remove the cakes from the pan and sprinkle them with the toasted sesame seeds. You can also roll the cakes in sesame seeds for an even coating.
Serve:
Serve the sweet potato cakes warm as a delicious snack or dessert. Enjoy the chewy texture, natural sweetness, and crunchy sesame topping!
Serving and Storage Tips:
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