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Indulge in the delightful aroma and soft texture of purple sweet potatoes combined with honey, white sesame seeds, and cheese. Join Mytour in the kitchen for these simple purple sweet potato cake recipes!
1. Introduction to Purple Sweet Potato Cakes
Purple sweet potatoes are known for their abundant nutrients. Packed with vitamins and minerals, they enhance iron absorption (good for blood), contain antioxidants to protect cells, help regulate blood sugar, reduce blood pressure, and boost gut health.
Thanks to its various benefits, purple sweet potatoes are considered a budget-friendly remedy. Additionally, with its captivating purple hue and uniqueness, purple sweet potatoes also bring many inspirations for new and innovative cooking recipes, especially various cakes.
The combination of soft and chewy purple sweet potatoes with gooey melted cheese or fragrant white sesame seeds is sure to make you irresistible.
2. Purple Sweet Potato Cake Recipes
2.1. How to Make Purple Sweet Potato Cakes with Cheese Filling
Ingredients:
- 300 grams purple sweet potatoes
- 50 grams all-purpose flour (optional)
- 60ml fresh milk
- 1 teaspoon honey (can be replaced with condensed milk)
- Shredded Mozzarella cheese or Laughing Cow cheese
- Black sesame seeds or white sesame seeds
Instructions:
- Peel sweet potatoes, cut into small pieces, steam until cooked, then mash. Mix sweet potatoes with flour until evenly combined. Create a hole in the middle of the flour mixture and pour in fresh milk. Gradually pour and mix well, ensuring the mixture is moist but not too runny. Add honey and adjust to taste.
- Take portions of the dough, flatten and place cheese in the middle, then shape into rounds, and flatten slightly (Note: Do not make the sweet potato crust too thin as it may cause the filling to leak out).
- Press both sides of the cakes into a bowl of white sesame seeds.
- Fry the cakes in an air fryer (place the cakes on parchment paper to prevent sticking). First fry at 180 degrees Celsius for 10 minutes, then reduce to 160 degrees Celsius for 5 – 7 minutes. You can regularly check the cakes for desired doneness.
2.2. Purple Sweet Potato Filled Donuts
Ingredients:
- 150 grams brown rice flour
- 200 grams glutinous rice flour
- 100 grams steamed purple sweet potatoes, mashed and sweetened to taste
- 25 grams granulated sugar
- White sesame seeds
- Warm water
Instructions:
- Cook the sweet potatoes with sugar until dry and non-sticky. Divide the filling into equal-sized balls.
- Mix together glutinous rice flour, brown rice flour, and granulated sugar. Then, add a little warm water to the mixture to form a smooth dough. Knead well and wrap the mixture in plastic wrap, letting it rest for about 1 hour.
- Divide the dough into equal-sized portions, flatten and place the filling in the middle. Shape into round balls and roll the balls in white sesame seeds to coat evenly.
- Prepare a pot with enough oil to submerge the cakes. When the oil is hot, reduce the heat to medium and fry the cakes. Turn them occasionally to ensure even browning, then remove them and place on paper towels to absorb excess oil.
Photo: Pham Khanh Thuy Anh
2.3. Purple Sweet Potato Mochi
Ingredients:
- Grate 60 grams of purple sweet potato, then mix with 30 grams of sugar over low heat until smooth. Divide the sweet potato mixture evenly.
Prepare a large bowl, combine 100 grams of glutinous rice flour, 20 grams of tapioca starch, and cold water. Knead until smooth. Steam for about 20 minutes over medium heat. Remove the bowl, add the remaining 20 grams of sugar, and mix well. Steam for another 20 minutes, then let it cool.
- Mix together roasted glutinous rice flour and powdered sugar for the outer layer. (Note: You can make roasted glutinous rice flour at home by frying glutinous rice flour in a pan over medium heat until light golden brown).
Divide the dough for the outer layer into equal parts. Flatten each portion and add the sweet potato filling. Shape evenly and roll in the rice flour mixture to prevent sticking. The cakes taste better when completely cooled.
Photo by Pham Khanh Thuy Anh
Purple Sweet Potato Sesame Baked Cake
Ingredients:
- 750 grams Purple Sweet Potato
- 150 grams glutinous rice flour
- 150 grams white sesame seeds
Instructions:
- Peeled and washed purple sweet potatoes are steamed until tender, then mashed in a large bowl until smooth.
- Add glutinous rice flour and knead until the dough is smooth and uniform. Let the dough rest for about 30 minutes to 1 hour, or proceed immediately.
- Divide the dough into small pieces, shape them into balls, and coat them evenly with white sesame seeds. Flatten slightly with your fingers (do not roll too thin to avoid dryness, about 1cm thick).
- Preheat the oven to 150°C for 10 minutes. Place the cakes on a baking tray lined with parchment paper to prevent sticking, and bake for 15-20 minutes. Alternatively, you can use an air fryer.
- This recipe for purple sweet potato cakes is simple from ingredients to process. However, the end result is wonderfully fragrant and delicious! The baked purple sweet potato cakes are crispy, chewy, and filled with the delightful aroma of sesame.
Purple Sweet Potato Mochi Cakes with Salted Egg Filling
Ingredients:
- Boil 200g purple sweet potatoes until tender, then mash them and mix with 10 - 15g unsweetened milk. Gradually add milk to achieve desired moisture. Set aside.
Heat a mixture of 50g unsweetened milk and a pinch of salt in a small saucepan. Stir in honey to balance the flavor. Simmer until the mixture thickens. Let it cool in the fridge.
- For the mochi dough: Mix 50 - 60g water with glutinous rice flour until it forms a dough. Adjust water amount to prevent stickiness. Optionally, cook the dough slightly on low heat until it thickens. Let it cool and flatten it on a surface.
Cut the salted eggs into small pieces. Wrap each piece in the mochi dough, forming round balls. Place a piece of purple sweet potato in the center. Press to flatten slightly. Cook the cakes on low heat until golden brown on both sides.
