During the Chinese New Year, our family would make sweet potato soup with tang yuan (glutinous dumplings), sweet Teochew kueh with mungbean filling, coconut pudding and turnip cake. So what left behind are some sweet potato and mushy mung bean.
I decide to use these ingredients and make a Chinese treat similar to my popular steamed pumpkin mochi. Instead, these are pan-fried and drizzled with osmanthus honey.
This Chinese treat is perfect in any occasion. And I assume healthy too because all the sweetness is coming from the sweet potatoes. You may adjust by adding more sugar, or I would suggest serving with honey syrup.
This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.
You'll need:
3 medium size sweet potatoes
3 heaping tbsp glutinous rice flour
1 tbsp Natvia
1/2 cup mung bean filling
A little water, optional
Vegetable oil, for frying
How to make sweet potato mochi cake:
- Steam sweet potato over medium-high heat until soft. Discard the water and peel off the skin.
- In a large bowl, mash sweet potato with Natvia to sweeten. Add glutinous rice flour and knead into a dough. Add water if needed.
- Divide the dough into equal portion, around 5. Flatten each and spoon mung bean filling. Seal tightly and roll into flatten disc shape.
- Heat oil in a non-stick frying pan. Place cakes spacing apart from each other. Cook over medium-high heat until lightly golden brown and cooked through.
- Serve hot with osmanthus honey.
With all my love <3
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