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Cheese Sweet Potato Sesame Mochi Bites
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Golden Banana Crispy Rolls
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These Pan-Fried Glutinous Rice Cakes with Purple Sweet Potato are chewy, crispy, and naturally sweet—perfect for satisfying your snack cravings or adding a touch of color to your dessert tray. Made with a tender glutinous rice dough and filled with creamy, lightly sweetened purple sweet potato mash, these pan-fried pockets deliver a crispy crust with a soft, stretchy center. This simple yet delightful snack brings together comfort and creativity in every bite.
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Recipe
xIngredients:
For the Dough:
-
170g glutinous rice flour
-
150g warm water
-
20g milk
For the Filling:
-
Purple sweet potato (enough to yield ~200g mash)
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1–2 tsp sugar (to taste)
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Splash of milk (to help mash texture)
Instructions:
Step 1: Make the Dough
In a bowl, combine glutinous rice flour, warm water, and milk. Stir until a dough forms, then knead into a smooth, pliable texture. Set aside.
Step 2: Prepare the Filling
Steam the purple sweet potato until soft. Mash it with sugar and a small amount of milk until smooth and creamy.
Step 3: Assemble
Take a portion of dough and flatten it into a disc. Place a spoonful of sweet potato filling in the center, then wrap and seal to form a ball. Flatten gently into a pancake shape.
Step 4: Pan-Fry
Heat a non-stick pan with a small amount of oil over medium heat. Fry the cakes on both sides until golden brown and slightly crispy.
Step 5: Serve Warm
Enjoy warm while the texture is soft and stretchy, or store in an airtight container and reheat for later.
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