These Chinese cakes are filled with purple sweet potato, making them both gorgeous looking and tasting. Naturally sweet, glutinous rice flour is available in Asian markets and also many supermarkets. It makes a delicious pastry.
12 people made this
500g purple sweet potatoes
1 bowl glutinous rice flour
lukewarm water, as needed
olive oil, for frying
Method Prep:20min › Cook:30min › Ready in:50min
Peel the sweet potatoes and steam 20 minutes or until tender. Mash the potatoes and let cool a bit.
Meanwhile, mix water into the rice flour until you have a kneadable dough.
Divide the dough into small walnut-sized balls. Roll out to form thin rounds. Place a little mashed sweet potato on a round, top with another round and press the edges together to form filled cakes.
Pan fry the cakes in olive oil until browned on both sides.