Description
These homemade purple sweet potato glutinous rice cakes are soft, chewy, and beautifully vibrant with natural color. Perfect as a snack or dessert, they are lightly sweet with a satisfying texture that makes them irresistible!
Ingredients
Units
Scale
- 1 cup glutinous rice flour
- 1/2 cup mashed purple sweet potato (steamed and mashed)
- 2–3 tablespoons sugar (adjust to taste)
- 1/4 cup warm water (adjust as needed)
- 1 tablespoon coconut milk (optional, for extra flavor)
- Cornstarch or extra rice flour (for dusting)
- Oil for cooking (if pan-frying)
Instructions
- In a bowl, combine glutinous rice flour, mashed purple sweet potato, and sugar.
- Gradually add warm water and coconut milk, mixing until a smooth, soft dough forms.
- Divide the dough into small pieces and shape into flat disks or balls.
- Dust lightly with cornstarch to prevent sticking.
- Steam the cakes for 10–12 minutes until they become slightly translucent and cooked through.
- Alternatively, pan-fry the cakes with a little oil until lightly golden on both sides.
- Let cool slightly and enjoy warm or at room temperature.
Notes
- Adjust the water slowly; different potatoes hold different moisture levels.
- You can add a sweet filling like red bean paste if you want a surprise center.
Nutrition
- Calories: 90
- Sugar: 3g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
