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–+ servings
Purple Sweet Potato Cakes (紫薯餅)

Crispy Purple Sweet Potato Cakes: A Healthy Delight

Delicious Purple Sweet Potato Cakes (紫薯餅) balancing a crispy exterior with a chewy center, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Breakfast
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Mixture
  • 2.25 cups Sweet Potato Puree Okinawan Purple Sweet Potatoes recommended for best flavor.
  • 1 cup Glutinous Rice Flour Mochiko brand works best.
  • 2 tablespoons Water Adjust as needed based on moisture content.
  • 2 tablespoons Brown Sugar Customize based on taste preference.
For Coating and Topping
  • 0.5 cup White Sesame Seeds Adds crunchy texture and nutty flavor.
  • Flaky Kosher Salt For topping before serving.

Equipment

  • non-stick skillet
  • mixing bowl

Method
 

Preparation
  1. Start by cooking the sweet potatoes until soft, about 30-40 minutes. Mash into a smooth puree.
  2. In a large mixing bowl, combine sweet potato puree, glutinous rice flour, water, and brown sugar. Stir until a smooth, cohesive dough forms.
  3. Scoop the dough and shape it into small, flat cakes, about ½ inch thick. Coat each cake generously with white sesame seeds.
  4. Heat a non-stick skillet over medium heat. Cook the cakes for about 3-5 minutes on each side, until golden brown and crispy.
  5. Just before serving, sprinkle flaky kosher salt on top of warm cakes.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 2gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Serve with a side of honey or your favorite dipping sauce for added sweetness. Store leftovers as needed.

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