♥ Sweet Potato Mochi Cake ♥

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:

1. Steam sweet potato over medium-high heat until soft. Discard the water and peel off the skin.
2. In a large bowl, mash sweet potato with Natvia to sweeten. Add glutinous rice flour and knead into a dough. Add water if needed.
3. Divide the dough into equal portion, around 5. Flatten each and spoon mung bean filling. Seal tightly and roll into flatten disc shape.
4. 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.
5. Serve hot with osmanthus honey.

With all my love <3

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♥ Sugarless Sweet Potato Pancake ♥

Happy Pancake Day! It was a Pancake Tuesday yesterday. To catch up the celebration, I wake up with a stack of lovely, fluffy pancakes.

See the drizzle of honey over that generous slab of butter. Please don't tell, it is indulging.

That fluffiness? Why?

The best part of these pancakes are the sweet potato. They add natural sweetness to them without any additional/artificial sugar. That little teaspoon of coconut extract also completes the outstanding flavor as I have made a healthier replacement with vegetable oil instead of melted butter, well.

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.

Adapted from Real Food Real Deals
Serves 2
You'll need:
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 medium sweet potato, mashed
2 eggs
1/4 cup vegetable oil
1/2 tsp coconut extract
Salted butter and honey, to serve

How to make sugarless sweet potato pancake:

1. In a medium bowl, combine flour, baking powder and salt.
2. In a large mixing bowl, mix together mashed sweet potato, eggs, vegetable oil and coconut extract. Add the dry ingredients and stir well. A few lumps is actually fine so do not overmix the batter.
3. Place a griddle or non-stick frying pan over medium heat. Drop batter on it to make a 4 inch pancake. Once bubbles form, flip the pancake and cook for another 2-3 minutes.
4. Stack up 5-6 pancakes, serve with a slab of salted butter and honey or maple syrup.

With all my love <3

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♥ Sweet Potato Soup Jelly Cup ♥

Sweet Potato Sweet Soup, 蕃薯糖水, is a Chinese classic winter dessert. It is popularly known with a sweet ginger soup base, cooked sweet potatoes and some people like to add Tongyuan.

I have the idea to make this hot soup into a cold dessert, which is equally delicious and much more refreshing! See the bottom layer? It is a layer of sweet potato puree. 

I also sprinkle some dried osmanthus on the top sweet soup layer to give extra aroma.

Additionally, two mini rice balls are the resemblance of Tangyuan. They are optional.

This post is linked to Cook and Celebrate: Christmas 2015 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 Jazz at Dash of Jazz.

Serve 6
You'll need:
For jelly:
100g sweet potatoes
5g agar agar strip, soaked in water
750ml water
30g Natvia
30g cane sugar
Dried osmanthus

For glutinous rice balls:
1/3 cup glutinous rice flour
3 tbsp water

How to make sweet potato dessert soup jelly:

1. Peel and cut sweet potatoes. Steam for 20 minutes and mash into puree. Set aside.
2. In a saucepan, boil water and agar until completely melted. Add Natvia and cane sugar to dissolve.
3. Take 1/3 of agar liquid and combine with sweet potato puree. Whisk to smooth and divide evenly among dessert cup. Let cool at room temperature and set in the fridge for 5 minutes.
4. Add osmanthus into remaining agar liquid. Divide evenly into dessert cup, over the sweet potato layer. Place in the fridge to set.
5. Meanwhile, mix glutinous rice flour with water until a smooth dough form. Divide into small equal portion and roll into mini balls.
6. Cook over medium boil water until they float to the surface. Immediately transfer to ice cold water.
7. When serve, place two glutinous rice balls on jelly surface. Store remaining in the fridge.

With all my love <3

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