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Peel and boil the sweet potatoes until soft (about 15 minutes).
Mash the sweet potatoes well, removing any lumps.
In a bowl, mix the mashed sweet potatoes, glutinous rice flour, sugar, and milk until a smooth dough forms.
Shape the dough into small cakes, about the size of a golf ball.
Heat a non-stick skillet over medium heat and cook the cakes for 3-4 minutes on each side, or until golden brown and crispy.
Serve warm, optionally with a drizzle of honey or a dusting of powdered sugar.
Serving and storage tips:
Best served warm as a snack or dessert.
Can be stored in an airtight container in the fridge for up to 2 days. Reheat in the skillet for a crispy finish.
Variations:
Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
For an extra crispy texture, roll the cakes in sesame seeds before cooking.
Try adding chopped nuts or dried fruit for added texture.
FAQ:
Can I use regular flour instead of glutinous rice flour?
Glutinous rice flour provides the best texture for these cakes, but regular flour can be used in a pinch.
Can I make these cakes ahead of time?
Yes, you can prepare the dough in advance and store it in the fridge for up to 24 hours.
Are these cakes gluten-free?
Yes, as long as you use glutinous rice flour, this recipe is naturally gluten-free.
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