Stuffed sweet potato cakes

Stuffed sweet potato cakes

By
From
The Real Food of China
Makes
16
Photographer
Leanne Kitchen

In China, sweet cakes or dishes made with vegetables are not uncommon: taro, sweet potato, peas, mung beans and pumpkin are all utilised this way. You can use pumpkin purée here if you want to change things up, and lotus seed or red bean paste as the filling if you want — this recipe is rather forgiving.

Ingredients

Quantity Ingredient
325g orange sweet potato, peeled
115g caster sugar
240g glutinous rice flour
175g sesame paste
80g black sesame seeds
80g white sesame seeds
vegetable oil, for shallow-frying

Syrup

Quantity Ingredient
170g caster sugar
2 1/2 tablespoons honey

Method

  1. To make the syrup, combine the sugar and honey with 80 ml water in a small saucepan. Bring to a simmer, stirring occasionally to dissolve the sugar, then cook for 2 minutes, or until thick and syrupy. Remove from the heat and cool slightly.
  2. Cut the sweet potato into large pieces, then place in a saucepan, adding just enough water to come halfway up the pieces of sweet potato. Cover, then bring to the boil and cook for 20 minutes, or until the sweet potato is very tender. Drain well in a colander, then transfer to a large bowl. While still very hot, mash the sweet potato until smooth. Add the sugar, rice flour and 2–3 tablespoons boiling water, or enough to form a soft, smooth dough, then use your hands to knead the mixture, kneading in a little more water if it becomes too firm — it should be a soft dough.
  3. Divide the sesame paste and dough into 16 even portions. With damp hands and working with one piece of dough at a time, roll the dough into a ball, then use your hands to flatten it out on an oiled surface to a 9 cm circle; roll the edges with a small rolling pin so they are a little thinner than the middle. Place a portion of the sesame paste in the centre of the round, spreading it to cover about 3 cm. Bring the edges together over the filling and seal them, then shape the cake by placing it, seam side down, on the work surface and gently pressing it into a neat flat round, about 10 cm in diameter. Repeat the process with the remaining dough and paste.
  4. Combine the black and white sesame seeds in a bowl. Coat both sides of the cakes with the seeds, brushing each cake with a little water to help the seeds stick, if necessary. Pour enough oil for shallow-frying into a large, non-stick frying pan and place over a low heat. Cook the cakes in batches for 4–5 minutes on each side, or until golden and cooked through. Remove and drain on paper towel, then serve warm, drizzled with the syrup.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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