Coconut Sweet Potato Cake

Name: Coconut Sweet Potato Cake
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Sweet potato; 50g Coconut; 100g Glutinous rice flour; Some Sugar

by Shredded Potato Burrito

4.7 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

4

Sweet potato pie should be a favorite snack for all female compatriots. It is sweet and moist, and it tastes very happy. But pumpkin pie will be oily and greasy after deep-frying. The best way is to fry it, but it should be non-sticky, less oily, and healthy to eat.

Ingredients

Coconut Sweet Potato Cake

1. Peel and cut sweet potatoes in half, steam them in a steamer, (they will be cooked in half an hour after boiling)

2. Use a spoon to mash the steamed sweet potatoes while they are hot

3. Pour the sweet potato puree into glutinous rice flour. The amount of glutinous rice flour is added according to the moisture content of the sweet potatoes. My sweet potatoes are relatively dry. For 400 grams of sweet potatoes, I put about 100 grams of glutinous rice flour. Mix well

4. Pour 50 grams of coconut paste into the sweet potato puree after mixing.

5. Mix well again

6. Divide into a small ball of 50 grams and reunite

7. Pour 3 tablespoons of oil into the bottom of a nonstick pan. Take a good sweet potato ball, put it on the oil surface, put your fingers together, gently squeeze it to a thickness of 1 cm, and push it to the bottom of the pot

8. Then finish the other cakes one by one, fill a small pot, it’s very good

9. Flip on both sides, take about 10 minutes, fry until golden brown and ready to eat, you can sprinkle some sugar

Tips:
The amount of glutinous rice flour is added according to the moisture content of the sweet potatoes. My sweet potatoes are relatively dry. For 400 grams of sweet potatoes, I put about 100 grams of glutinous rice flour.
It is best to use a non-stick pan for the pot, which uses less oil and is easy to operate.