TWO INGREDIENT wonders.
These are so delicious! Packed with sweet potato flavor, hot, chewy, sticky, sweet - crispy on the outside and soft on the inside.All good adjectives if you ask me!
These mini cakes are such an easy treat to whip up and customize!
1 small sweet potato
1-2 Tbsp glutinous rice flour
Oil, for the pan
Choice of toppings (pecans, macadamia,pumpkin or sesame seeds, crushed walnuts, coconut flakes, etc.)
Steam sweet potato until tender.Mash, and add the glutinous rice flour and mix until texture is easy to work with.Divide the dough into about 9 pieces. Shape them into quarter sized balls and roll in desired toppings. Heat oiled nonstick pan on medium low and add circles with some space between. Press down gently with a spatula to flatten. Cook about 4 minutes, then flip the cakes and gently press on the opposite side with a spatula. Cook another 4-5 minutes, and transfer to a plate.Serve hot!
1) The amount of flour needed depends on how wet your mixture is. You want to add enough that it can be molded into a dough.
2) Taste your sweet potato after you steam it. You may want to add some sugar if it isn't very sweet.
3) Stuff them with fillings! Red bean paste, sesame paste, etc.
4) Pumpkin is fair game as well! Prepare it the same way. You may want to add some additional sweetener if you use pumpkin.
You can also use less dough per cake and flatten them extremely thin! That way you achieve a hot, crispier exterior and a warm, soft, gooey inside.Just another way to use the bounty of sweet potato this season!