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Don't hastily abandon those surplus chưng cakes after Tết, dear sisters and mothers. Utilize them to create delightful cakes with tasty sweet potatoes!
After Tết, almost every household is left with at least a couple of chưng cakes. Eating them repeatedly can be boring, frying them constantly can be dull. How about adding a twist to create a new dish, so everyone doesn't have to eat 'reluctantly' anymore!
Ingredients:
- 1 chưng cake
- 1 golden sweet potato (~200g)
- 150ml coconut milk
- 50ml filtered water
- 10g cornstarch
- 20g sugar
- 50g peanuts
- Spring onions, spices
Instructions:
Step 1: Mix coconut milk, filtered water, cornstarch, and sugar in a pot. Stir well, place on low heat until the mixture boils and thickens.
Step 2: Finely chop spring onions (about 1/2 cup). Heat 1/3 cup cooking oil until smoking, then pour it over the chopped onions to make onion oil.
Step 3: Peel and finely dice sweet potatoes, steam until cooked, then drain.
- Add 1/2 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of onion oil to the sweet potatoes.
- Wear nylon gloves and knead the sweet potatoes until they are crushed and evenly coated with the spices.
Step 4: Roast the peanuts until golden, peel and crush them. Slice the chưng cake and steam until soft.
Step 5: Place the steamed cake in a plastic bag. Clean and wring out a cloth, wrap it around the outside of the bag, and knead the cake until the rice grains stick together into a smooth and elastic mass.
Step 6: Prepare a clean sheet of plastic. Spread the rice on the plastic into a rectangular shape.
Step 7: Spread the sweet potatoes on top of the rice and roll it up, then deep-fry until crispy and golden. Remove and place on oil-absorbent paper.
Use a knife to cut the cake into small square blocks, drizzle coconut milk on the surface, then top with onion oil and finely crushed peanuts.
If you don't like coconut milk, you can replace it with chili sauce. However, taking inspiration from grilled sticky rice with banana - a childhood snack from the South, coconut milk is the best choice for this dish.
Each piece of sweet potato cake is soft on the inside, crispy on the outside, with the rich flavor of sweet potatoes, enveloped in the creamy taste of coconut milk. The aroma of roasted peanuts and the crunchy texture of fried glutinous rice, combined with the enticing aroma of onion oil... just talking about it makes me crave it again.
If you're a fan of grilled sticky rice with banana, you shouldn't miss out on this dish!
Wishing you success and a delicious experience with the tip of using leftover chưng cakes to make fried sweet potato cakes!
Source: Eva
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