Sweet Potato Cake
Ingredients
- 500 gSweet potato (peeled and chopped)
- 150 gRice flour
- 50 gCorn starch
- 80 gBrown sugar
- 2 tbspsesame seeds (for topping)
- 3 tbspPeanut oil (for frying)
- 50 mlMineral water (adjust for texture)
- 1 pinchGray sea salt
- 100 gGlutinous rice flour
Method
A chewy and tender cake with a lightly caramelized crust. The earthy sweetness of the potato balances perfectly with the crunch of toasted sesame seeds.
- 1
Peel the sweet potatoes and cut them into rounds. Steam them until the flesh mashes easily with a fork.
- 2
Mash the potatoes until smooth while they are hot. Stir in the brown sugar and a pinch of grey sea salt until completely dissolved.
- 3
Add the rice flour, glutinous rice flour, and cornstarch. Knead the mass by hand to obtain a soft dough that no longer sticks to your fingers. If it's too dry, add a splash of mineral water.
- 4
Form small thick patties. Press one side into the sesame seeds so they are well embedded in the dough.
- 5
Heat the oil in a pan. Sear the patties over medium heat until the crust is golden and crispy on each side. The inside should remain soft.
Frequently asked questions
How do you get this dish right?
- The dough should feel like soft playdough: if it cracks, add a little more water.
- Don't over-sweeten, the sweet potato already provides its own natural sugars.
How long does this dish keep?
Keep for 2 days in the fridge. Re-fry in a dry pan to restore the crunch.
