Main Ingredients:
Sweet Potatoes: As needed.
Additional Ingredients:
Glutinous Rice Flour: As needed.
Taste: Sweet; Cooking Method: Pan-Fried; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Pan-Fried Sweet Potato Cakes
Slice the sweet potatoes, microwave on high until soft, and prepare glutinous rice flour (or regular flour) for later use.
Mash the sweet potatoes. If it feels dry, you can sprinkle a little water.
Add glutinous rice flour to the mashed sweet potatoes and knead into a dough. (To control the texture, add glutinous rice flour in small amounts and gradually.)
Knead the dough until it is slightly loose but not sticky, and you can still feel some moisture when touching it.
The ideal state of the sweet potato dough is when you can form it into a cake and the edges will crack open slightly, but it won’t stick to your hands or the board, and it can still release some moisture.
Use a small amount of oil in the pan, heat it up, and then fry the cakes.
Fry until both sides are golden brown and slightly crispy, then remove from the pan.
The pan-fried sweet potato cakes are crispy on the outside, tender and chewy on the inside. By breaking the crispy shell, the filling retains the sweet and original flavor of the sweet potatoes. (You can also deep fry them for a sweeter and stickier texture, although it won’t be as crispy as pan-frying. Feel free to give it a try!)
