Soft and fragrant sweet potato milk cake
2 sweet potatoes, 100ml unsweetened fresh milk, 50g wheat flour, 1 teaspoon of sugar and a little cooking oil.
How to make: Peel sweet potatoes, wash them, cut them into small pieces and steam until cooked. Grind sweet potatoes while they are still hot, then add fresh milk, sugar and wheat flour and mix well until a smooth, sticky mixture is obtained.
Divide the mixture into small portions, roll up and flatten. Heat a pan, spread a thin layer of oil and pan-fry the cake over low heat. When both sides are golden brown, the cake can be served immediately.
Sweet potato cheese shake
2 sweet potatoes, 30g cheese flour, 1 tablespoon cornstarch and a little cooking oil.
How to make: Peel sweet potatoes, cut into bite-sized pieces and soak in water for about 10 minutes to reduce darkness and help sweet potatoes become crispier. Take out the sweet potatoes, drain thoroughly, then apply a thin layer of cornstarch.
You can fry sweet potatoes in hot oil or use an oil-free frying pot. When the sweet potatoes are golden brown, put them in a box, add cheese flour and shake well. The dish has the natural sweetness of sweet potatoes combined with the fatty, slightly salty taste of cheese.
Crispy and fragrant sweet potato sesame balls
2 sweet potatoes, 50g sticky rice flour, 30g white or black sesame seeds and a little sugar.
How to make: Steam sweet potatoes, mash them and mix with sticky rice flour and sugar. KNEAD the mixture until smooth, not too dry. Divide into small portions, roll into balls and roll over sesame seeds.
Arrange the potatoes on a tray, spread or spray a thin layer of oil and then bake in an oil-free fryer at 180 degrees C for about 10-15 minutes. When the skin turns slightly yellow, take the potatoes out and let them cool for a few minutes before enjoying.
Sweet potatoes have a natural sweetness, so when preparing snacks, the amount of sugar can be adjusted according to taste.
