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Shape the Dough:
Roll the dough out on a floured surface and divide it into small portions.
Roll each portion into a ball and flatten it with your hands to form small cakes.
Add Sesame Seeds:
Sprinkle toasted sesame seeds on top of each cake and press them gently into the dough.
Fry the Cakes:
Heat cooking oil in a pan over low heat until it reaches 140°C (284°F).
Fry the cakes for about 3 minutes on each side until they turn golden brown.
Serve:
Once the cakes are golden and crispy on both sides, remove them from the pan and place them on a paper towel to absorb any excess oil.
Serve warm and enjoy the soft, chewy texture and the sweet, fragrant flavor.
Serving Suggestions:
Serve the sweet potato cakes with a drizzle of honey or a dusting of powdered sugar for extra sweetness.
Pair them with a cup of tea or coffee for a delightful afternoon snack.
Cooking Tips:
Be sure to mash the sweet potatoes while they’re still hot for a smoother dough.
If you prefer a healthier option, you can bake the cakes instead of frying them at 180°C (356°F) for about 15 minutes, flipping halfway through.
Nutritional Benefits:
Sweet potatoes are a rich source of fiber, vitamins A and C, and potassium.
Glutinous rice flour adds a chewy texture, making the cakes soft and flexible.
Sesame seeds are packed with healthy fats, vitamins, and minerals.
Dietary Information:
Gluten-free: Made with glutinous rice flour, this recipe is naturally gluten-free.
Vegetarian: Suitable for a vegetarian diet.
Nutritional Facts (per serving):
Calories: 150
Protein: 2g
Carbohydrates: 25g
Fat: 4g
Fiber: 3g
Storage:
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