Preparation materials
300g yellow-flesh sweet potatoes
80g sticky rice flour
30g tapioca starch
2-3 tablespoons of unsweetened fresh milk
1 tablespoon of sugar
A little salt
mozzarella cheese or sliced cheese
Cooking oil or plain butter for pan-frying
How to do
Step 1: Preliminary processing and steaming potatoes
Peel sweet potatoes, wash them and cut them into small pieces. Put the sweet potatoes in a steamer until soft.
When the potatoes are still warm, use a spoon to mash them. You should mash them thoroughly so that the cake crust after pan-frying is smoother and more flexible.
Step 2: Mix baking dough
Put ground sweet potatoes in a bowl, add sticky rice flour, tapioca starch, sugar and a little salt. Mix well, then add fresh milk slowly to make it easier to stuff.
Puff until the mixture is soft, not too dry and not too sticky to the hand. If the dough is still dry, you can add a little fresh milk.
Step 3: Shape the cake
Divide the dough into small portions, roll them into rounds and press them flat. Put the cheese in the middle, wrap the edges of the cake tightly so that the cheese does not run out when pan-frying.
Then, gently press the cake into bite-sized flat round pieces. Do not make the cake too thick because it will take a long time to cook.
Step 4: Pan-fry the cake
Heat a non-stick pan, apply a thin layer of cooking oil or thin butter. Put the cakes in a pan and fry over low heat.
Stir-fry each side for about 3-4 minutes until the cake is slightly golden brown, the crust is slightly crispy and the cheese inside melts. While cooking, you should turn the cake gently so that it does not break.
Take the cake out onto a plate, let cool a little and enjoy. Sweet potato cheese cake is best when it is still warm, the crust is soft and chewy, the cheese filling is fatty and fragrant, suitable for dessert or as a snack for young children.
