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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
These soft and chewy pan-fried cakes are filled with sweet, vibrant purple sweet potato and wrapped in a glutinous rice dough. With their beautiful golden crust and naturally sweet flavor, they’re a nutritious and delightful treat perfect for breakfast, snack time, or a light dessert. Gluten-free and visually stunning, they’re sure to win over both kids and adults.
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Recipe
xIngredients
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170g glutinous rice flour
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1 tbsp zero-calorie sugar (or regular sugar)
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Warm water (enough to form a dough)
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200g steamed purple sweet potato
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4 tbsp milk
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Cooking oil (for pan-frying)
Instructions
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Prepare the Filling
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Steam the purple sweet potato until soft, then mash it into a smooth puree.
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Mix in 4 tablespoons of milk to create a creamy filling. Set aside.
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Make the Dough
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In a mixing bowl, combine 170g glutinous rice flour and 1 tablespoon of sugar.
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Gradually add warm water while stirring until a soft, smooth dough forms.
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Knead until the dough is pliable and not sticky.
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Divide and Shape
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Divide the dough into 19 equal portions.
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Flatten one piece of dough into a circle and place a spoonful of purple sweet potato filling in the center.
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Wrap and seal the edges, then gently flatten into a round cake.
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Cook the Cakes
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Heat a pan over low heat and lightly brush with oil.
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Place the cakes in the pan and cook slowly over the lowest heat.
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Fry until both sides are golden brown and the cakes are cooked through, flipping as needed.
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Serve
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Remove from the pan and enjoy warm. The exterior will be lightly crisp, with a soft and gooey center.
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