ADVERTISEMENT
Fridge: Store the cooked cakes in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.
Freezer: You can freeze uncooked cakes and fry them when ready to eat.
Why You’ll Love This Recipe:
Simple and Healthy: With minimal ingredients, this recipe is both easy and nutritious.
Delightfully Chewy: The combination of sweet potatoes and glutinous rice flour gives these cakes a wonderfully soft, chewy texture.
Versatile: They can be fried or baked, depending on your preference.
Conclusion:
These Sweet Potato Cakes are a fun and flavorful treat that’s perfect for any occasion. With their soft, chewy texture and mildly sweet flavor, they’re sure to be a hit with family and friends. Whether you fry them or bake them, they make a great snack or dessert that everyone will love.
Frequently Asked Questions:
Can I bake these sweet potato cakes instead of frying?
Yes, you can bake them at 180°C (356°F) for about 15 minutes, flipping halfway through for even browning.
Can I use regular flour instead of glutinous rice flour?
Glutinous rice flour gives the cakes their chewy texture, but you can try using all-purpose flour. The texture will be different, more like a traditional pastry.
continued on the next page
ADVERTISEMENT
