Top 10 Most Delicious and Irresistible Sweet Potato Cakes

Ingredients: (Serves 2)

• Coconut milk: 200 ml
• Sweet potato: 400 gr
• Grated coconut: 50 gr
• Tapioca flour: 1 tsp
• Sugar: 65 gr
• Wheat flour: 100 gr

Instructions:

• Wash the sweet potatoes, peel, chop, and steam until cooked. Let them cool slightly before mashing and straining through a fine sieve for smoothness.
• Sift 100 gr of wheat flour into the mashed sweet potatoes, knead until the mixture is uniform. Add 50 gr of sugar, knead again until the sugar dissolves and mixes evenly. Finally, add 50 gr of grated coconut and knead until well combined.
• Wrap the dough in plastic wrap and place it in a mold (like a sausage mold), press firmly to avoid softening when steaming. Steam the mold for about 30 minutes.
• Mix 1 tsp of tapioca flour with a bit of water. Heat 200 ml of coconut milk in a pan, add 15g of sugar, and simmer on low heat. Then, add the tapioca mixture and stir until the coconut milk thickens.
• Cut the steamed coconut-coated sweet potato cakes into bite-sized pieces. Drizzle with the rich coconut milk when serving! Optionally, sprinkle some crushed roasted peanuts for extra flavor. This cake is not only delicious but also packed with fiber, carotene, vitamins, and antioxidants, making it a healthy treat!

Ingredients: (Serves 2)

• Sugar sweet potato: 130 gr
• Purple sweet potato: 130 gr
• Tapioca starch: 100 gr
• Glutinous rice: 40 gr
• Water: a little
• Vegetable oil: a little
• Fresh grated coconut: 270 gr
• Sago pearls: 150 gr
• Salt: 2 tbsp
• Fine sugar: 185 gr (powdered sugar)
• Required equipment: Steaming basket, rectangular mold (20 cm), hand blender, whisk, etc.

Instructions:

• Prepare the mold: Grease a 20 cm square cake mold with 1 tbsp of oil, then line it with parchment paper.
• Steam the sweet potatoes: Peel and wash both the purple and sugar sweet potatoes, then cut them into bite-sized cubes. Place each type of sweet potato in separate bowls and steam them for about 20 minutes until they are soft.
• Prepare the sago pearls: Bring a pot of water to a boil and add the sago pearls. Rinse them briefly 1-2 times with hot water, then drain. In a separate bowl, mix 1 tsp of salt and 1 tbsp of sugar in about 1 liter of water, stirring to dissolve. Soak the sago pearls in the mixture for about 30 minutes until they turn translucent and expand. After soaking, add the grated coconut and stir well. Divide the mixture into two equal portions, spreading them evenly on two large plates. Steam each plate of sago mixture for 25 minutes. After steaming, let them rest in the steamer for 10 minutes before removing.
• Prepare the sugar sweet potato layer: Blend the steamed sugar sweet potatoes with 125 ml of water, 1 tsp of salt, and 1 tbsp of sugar until smooth. Add 50 gr of tapioca starch and 20 gr of glutinous rice flour, mixing well. Once combined, add one portion of the steamed sago mixture and stir before pouring it into a mold. Steam this layer for 15 minutes on medium heat.
• Prepare the purple sweet potato layer: Similarly, blend the steamed purple sweet potatoes with 125 ml of water, 1 tsp of salt, and 1 tbsp of sugar until smooth. Add 50 gr of tapioca starch and 20 gr of glutinous rice flour, mixing thoroughly. Once combined, pour this purple sweet potato mixture over the sugar sweet potato layer in the mold and steam for another 15 minutes.
• Finish and decorate: To prepare the coconut topping, steam the grated coconut for 5 minutes. After steaming, add 1 tsp of salt and stir to season. Let the coconut rest covered to prevent drying out. Once the cake is done steaming, allow it to cool for 15-20 minutes. To release the cake, invert the mold onto a cutting board, remove the parchment paper, and cut it into small pieces. Roll each piece in the grated coconut until well coated. Serve and enjoy!
• Result: The completed sweet potato sago cake has a delightful sweet potato flavor, with a soft, chewy interior and a crispy coconut coating on the outside, making it both delicious and visually appealing.

Ingredients:

• Sweet potatoes: 500g
• Sugar: 100g
• Flour: 100g

Instructions:

• Step 1: Peel the sweet potatoes and soak them in a mild saltwater solution to prevent browning.
• Step 2: Slice the sweet potatoes into small rounds. Steam them until fully cooked. Turn off the heat once they are tender.
• Step 3: Mash the sweet potatoes until smooth and pass them through a sieve to remove any fibrous bits.
• Step 4: Mix the smooth mashed sweet potatoes with sugar and flour until a smooth, consistent mixture is formed. Shape the mixture into rectangular pieces and wrap them in plastic wrap.
• Step 5: Place the wrapped pieces into a steamer and steam for about 20 minutes until fully cooked. Let the cakes cool, then slice them into 1cm thick pieces.

For a more colorful and visually appealing dish, consider using yellow or purple sweet potatoes. These steamed sweet potato cakes are simple yet delightful, with a chewy texture and a moderate sweetness, perfect when paired with a hot cup of tea.

Ingredients:

• Black bean filling: 1 small bowl of black beans, 50g white sugar, shredded coconut
• Outer dough: 1 purple sweet potato, 2 tablespoons sugar, half a teaspoon of salt, 250g glutinous rice flour, 2 tablespoons of regular rice flour, cold water
• Sesame seeds for coating, oil for frying

Instructions:

• Step 1: Rinse the black beans several times in water to clean them thoroughly, then soak the beans in cold water, ensuring they are fully submerged.
• Step 2: The following day, place the beans in a pot, add cold water, and cook until they are soft. Once done, transfer them to a blender and blend until smooth. Blend while the beans are still warm to avoid damaging the blender and prevent sticking to the blades. Pour the blended mixture into a pan, add sugar, and stir with a wooden spoon for 5 to 10 minutes. The mixture will become sticky and moist.
• Step 3: Continue stir-frying for about 8 minutes until the moisture evaporates and the filling gradually dries. Add shredded coconut and stir for another 3 minutes. Turn off the heat, let the mixture cool. Once cooled, the filling should be firm enough to shape without sticking to your hands. Divide it into small bite-sized balls, then refrigerate them for 3 to 4 hours.
• Step 4: For the dough: Wash and cook the purple sweet potato by steaming or boiling. After cooling, peel off the skin, and mash it until smooth. Measure out 250g to 270g of the mashed sweet potato.
• Step 5: Mix the mashed sweet potato with salt, sugar, glutinous rice flour, and regular rice flour in a clean bowl. The sweet potato already has some moisture, so you don’t need to add much water. Gradually knead the dough until it becomes soft, smooth, and doesn’t stick to your hands. If it feels dry, add a bit of cold water. Cover the dough with plastic wrap and let it rest for 15 minutes to rise.
• Step 6: Divide the dough into small portions big enough to encase each ball of filling. Don’t flatten the dough but keep it in a ball shape, then gently press the filling inside. Pinch the edges to seal the dough tightly around the filling, ensuring there are no gaps to prevent the cake from bursting during frying.
• Step 7: Roll the formed cakes in sesame seeds to coat them evenly.
• Step 8: Heat a small pot or frying pan with enough oil to submerge the cakes. Fry on low heat, rotating the cakes to ensure they cook evenly and gradually expand. Once golden brown and crispy, remove the cakes and place them on a rack to drain excess oil. Serve while hot.

Ingredients:

• 400g of glutinous rice flour
• 200g of peeled mung beans
• 200g of purple sweet potato
• 50g of fresh ginger
• 5g of roasted sesame seeds
• 10g of roasted peanuts
• 3 teaspoons of fried onions
• 8g of vanilla powder
• A pinch of salt and sugar
• 1 tablespoon of cooking oil

Instructions:

• Steam the sweet potato and mung beans: Rinse the mung beans and soak them in water for 2-4 hours until soft. After rinsing them clean, place the mung beans in a pot with enough water to cover them and cook for about 30 minutes until tender. Peel and wash the sweet potatoes, then steam for about 20 minutes until fully cooked.
• Mash the sweet potatoes: Once steamed, transfer the sweet potatoes to a bowl and mash them with a spoon until smooth.
• Prepare the dough: Add 400g of glutinous rice flour to the mashed sweet potatoes, then gradually pour in 200ml of warm water while stirring. Knead the mixture by hand until a smooth, pliable dough forms. Cover the dough with plastic wrap and let it rest for about 60 minutes.
• Make the filling: Mash the cooked mung beans and mix in 3 teaspoons of fried onions, 3 tablespoons of sugar, ½ teaspoon of salt, and 8g of vanilla powder. Stir until well combined.
• Once the mung bean filling has cooled, divide it into small portions and shape them into round balls.
• Shape the dumplings: Divide the dough into portions to match the number of fillings. Flatten each dough portion, place a ball of filling in the center, and seal the dough around the filling, then roll into a smooth ball.
• Boil the dumplings: Bring a pot of water to a gentle boil. Once boiling, add 1 tablespoon of cooking oil to prevent the dumplings from sticking. Gently drop the dumplings into the water, stirring occasionally to avoid sticking to the bottom. Once the dumplings float to the surface, remove them and place them in a bowl of cold water.
• Prepare the syrup: Peel and wash the ginger, then slice it into thin strips. In a pot, add 500ml of water, 400g of sugar, and a pinch of salt, stirring well. Bring to a boil, then add the ginger slices. Once the syrup returns to a boil, gently add the dumplings and simmer on low heat for 5-7 minutes until the dumplings absorb the syrup. Remove from heat.

Ingredients:

• 1 yellow or honey sweet potato
• 250g pancake mix
• 15g cornstarch
• 1 egg
• 15g purple sweet potato powder
• 290ml unsweetened milk
• 1 sweet potato
• 3 sticks of mozzarella cheese (long sticks)
• A small amount of purple food coloring
• 250ml water
• A bit of cooking oil
• 1 tablespoon sugar
• ½ teaspoon salt

Instructions:

• Mix the batter: In a bowl, combine 250g pancake mix, 15g purple sweet potato powder, 15g cornstarch, 1 egg, and 240ml milk, and stir well. Add around 5ml of food coloring and mix again. The batter is ready.
• Prepare the sweet potato mousse: Wash the sweet potatoes and place them in a pot with 250ml of water. Bring to a boil on high heat and cook the sweet potatoes for 10-13 minutes until soft. Once done, peel and mash them with 1 tablespoon sugar, ½ teaspoon salt, and 50ml milk until smooth. Transfer the mixture to a piping bag. The sweet potato mousse is ready.
• Prepare the mold: Heat the mold on low for 3-5 minutes. Use a brush to lightly oil the mold to prevent sticking. Spoon the batter into the mold, covering about half of the surface. Then, pipe the sweet potato mousse into the center and add a mozzarella stick. Spoon more batter on top to cover the filling and close the mold.
• Bake the dumplings: Keep the heat low and bake for about 5 minutes. Flip the mold and bake for another 5 minutes until both sides are evenly cooked. Open the mold and carefully remove the dumplings with chopsticks or tongs. Let them cool for 5 minutes before enjoying.

Ingredients:

• 300g purple sweet potato
• 3 egg yolks
• 1/3 teaspoon salt
• 3 tablespoons whipping cream (optional)
• 10g all-purpose flour
• 30ml fresh milk
• 1 tablespoon sugar

Instructions:

• Steam the purple sweet potato: Peel and wash the purple sweet potato, then slice it into rounds. Place the sweet potato in a steamer and cook until tender.
• Mash the sweet potato: Place the steamed sweet potato in a bowl, add 1/3 teaspoon of salt, and mash it until smooth.
• Prepare the batter: In a bowl, mix 3 egg yolks, 3 tablespoons of whipping cream, 30ml of fresh milk, 10g of all-purpose flour, and 1 tablespoon of sugar. Stir the mixture well, then strain it through a sieve for a smooth texture.
• Cook the rolls: Heat a non-stick pan and lightly oil it. Pour the batter into the pan, cover with a lid, and cook on medium heat until both sides are golden and cooked through.
• Roll the cake: Once cooked, place the cake on a flat surface, spread the mashed purple sweet potato over it, and roll it up. Cut the rolled cake into smaller pieces and enjoy!

Ingredients (For 2 people):

• 350g of all-purpose flour
• 400g of purple sweet potato
• 90ml of fresh milk
• 1 egg yolk
• 1 teaspoon of salt
• 150g of sugar
• 30g of unsalted butter
• 5g of instant yeast
• Equipment: Air fryer, non-stick pan, etc.

Instructions:

• Prepare the bread dough: In a mixing bowl, combine 300g of flour, 1 teaspoon of salt, 50g of sugar, and 5g of yeast. Mix well. Add fresh milk and egg yolk to the dry ingredients and stir until incorporated.
• Knead the dough: Begin kneading the dough by hand until it forms a sticky ball. Next, use the folding and stretching method: fold the dough over itself, then use the palm of your hand to press and stretch the dough outward, not downward. Turn the dough 90 degrees and repeat this process for 10 minutes. When the dough becomes smooth, add 30g of unsalted butter and continue kneading for another 15 minutes until the dough is soft, smooth, and elastic.
• Proof the dough: Place the dough in a bowl, cover with plastic wrap, and let it rise for about 60 minutes until it doubles in size.
• Prepare the sweet potato filling: Wash the purple sweet potato and steam it until soft. Use a blender to mash the sweet potato. Then, transfer the mashed sweet potato to a non-stick pan, add 50g of sugar and 20g of flour, and cook over medium heat. Stir continuously until the mixture becomes smooth and no longer sticks to the pan. Remove from heat.
• Shape the bread: After 1 hour of proofing, punch down the dough and divide it into 4-5 equal portions. Roll each piece of dough flat, place a spoonful of sweet potato filling in the center, and seal the dough around the filling. Flatten each piece again, then use a knife to cut a small slit in the center of the dough and roll the dough into a round shape.
• Bake the bread: Brush a thin layer of egg wash over the shaped bread. Preheat the air fryer to 170°C for 10 minutes. Place the bread in the air fryer and bake at 170°C for 15 minutes, flipping it over halfway through the baking process for an additional 5 minutes until golden brown and cooked through.
• Serve: The purple sweet potato bread is soft, chewy, and absolutely delicious—perfect for a snack or breakfast!

Ingredients (For 6 people):

• 280g of all-purpose flour (Type 11)
• 30g of sugar
• 1 teaspoon of instant yeast
• 180ml of unsweetened milk
• 150g of purple sweet potato
• 25g of sugar
• 10g of butter

Instructions:

• Prepare the dough: In a bowl, mix 200g of flour, 30g of sugar, 1 teaspoon of instant yeast, and 180ml of milk until the dough becomes sticky.
• Knead the dough: Knead the dough by hand until it comes together into a smooth ball. Add 10g of butter and continue kneading until the dough is soft, smooth, and no longer sticks to your hands.
• Proof the dough: Cover the dough with plastic wrap and let it rise for 1 hour, or until it doubles in size.
• Steam and mash the sweet potato: Peel, wash, and slice the purple sweet potato. Steam it for 15 minutes until tender, then mash it together with 25g of sugar.
• Combine the dough and sweet potato: Punch down the proofed dough and knead it with the mashed sweet potato and 80g of flour until the dough no longer sticks to your hands.
• Shape the buns: Divide the dough into portions and roll them flat. Use a round cutter to cut into circles, then cut each circle in half. Stack the halves on top of each other and press a chopstick in the center to create a shape.
• Steam the buns: Place a piece of cloth in the steaming basket and arrange the buns inside. Bring water to a boil and place the basket over the pot. Cover the pot with another cloth and steam the buns for 15-20 minutes.
• Serve: The purple sweet potato steamed buns are beautifully shaped, fluffy, fragrant, and packed with the sweet, earthy flavor of purple sweet potatoes.

Ingredients (For 4 people):

• 100g tapioca pearls
• 70g tapioca starch
• 70ml cold water
• 1 purple sweet potato
• 50g sugar
• 1 tablespoon vegetable oil
• Equipment: Pot, stove, bowl, ...

Instructions:

• Prepare the tapioca pearls: Boil 1000ml of water, add the tapioca pearls, and cook for 6-8 minutes. Turn off the heat and cover the pot, letting the pearls sit for 25 minutes until they become transparent. Then, transfer the pearls into cold water and drain them well in a colander.
• Mash the sweet potato: Peel and steam the purple sweet potato until tender, then mash it finely. Divide the mash into portions, roll them into balls, and flatten them slightly.
• Mix the dough: In a bowl, combine the tapioca starch with water, add 50g sugar (or adjust according to taste), and mix thoroughly. Finally, add the prepared tapioca pearls, vegetable oil, and stir to combine.
• Shape and steam the cakes: Lightly oil the bottom of the molds, then pour the dough mixture to fill about 60% of each mold. Add the mashed purple sweet potato in the center, then cover it with the remaining dough. Place the cakes in a steaming tray and steam for 10-12 minutes, or you can use an oven to steam them at medium heat until they become translucent.
• Serve: Now you have a delicious and simple tapioca pearl cake with purple sweet potato filling, ready to enjoy.