Description

These Crispy Purple Sweet Potato Cakes deliver a delightful combination of crispy exterior and chewy, naturally sweet interior. Made with vibrant purple sweet potato puree and glutinous rice flour, these cakes are lightly sweetened with brown sugar and perfectly coated in crunchy white sesame seeds. Pan-fried to golden perfection, they make an irresistible snack or side dish that will wow your taste buds.

Ingredients

Scale

Sweet Potato Cake Mixture

2 cups sweet potato puree
1 cup glutinous rice flour
1/4 cup water
2 tablespoons brown sugar

Coating and Seasoning

1/4 cup white sesame seeds
Flaky kosher salt, to taste

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Instructions

Cook Sweet Potatoes: Cook the sweet potatoes until soft, which takes about 30-40 minutes. Once tender, mash them thoroughly to create a smooth sweet potato puree that provides the vibrant base and natural sweetness for the cakes.
Prepare Dough: In a mixing bowl, combine the sweet potato puree, glutinous rice flour, water, and brown sugar. Mix well until the ingredients form a smooth dough with a cohesive texture suitable for shaping.
Shape and Coat: Divide the dough and shape it into flat cakes roughly ½ inch thick. Then, coat each cake evenly with white sesame seeds, which will add a crunchy texture upon cooking.
Cook the Cakes: Preheat a skillet over medium heat. Place the coated cakes in the skillet and cook for 3-5 minutes on each side, or until they turn a golden brown color and develop a crispy exterior.
Season and Serve: Once cooked, remove the cakes from the skillet and sprinkle them with flaky kosher salt to enhance their flavor just before serving.

Notes

For best results, use fresh purple sweet potatoes for vibrant color and natural sweetness.
If glutinous rice flour is unavailable, consider substituting with sweet rice flour for a similar texture.
Adjust the amount of brown sugar to taste depending on your preference for sweetness.
Use a non-stick skillet to prevent sticking and reduce the need for added oil.
These cakes are best enjoyed warm and fresh for optimal crispiness.