Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash and peel 350g of sweet potatoes, cut them directly into thick chunks, and soak them in water immediately to prevent oxidation.
Watch out
Peelled sweet potatoes must be soaked in water immediately, otherwise they will oxidize and discolor upon contact with air.
Add 1 cup of water to the outer pot of the rice cooker, and steam the cut sweet potatoes until cooked.
local_fire_departmentRice cooker steamWatch out
Sweet potatoes must be thoroughly steamed and softened so they can be easily mashed and combined with flour later.
Steamed sweet potatoes and utensils are extremely hot; handle with care to avoid burns.
After steaming, pour the sweet potatoes along with the natural sweet potato water from the bottom of the plate into a glass bowl.
Watch out
The sweet potato water at the bottom of the plate is natural essence and must be kept, otherwise the dough will lack moisture.
Put 80g of cooked chestnuts into a bag and crush them directly on the cutting board with your hands into granular pieces.
Watch out
Chestnuts must be crushed into peanut-sized granules for even texture and perfect integration with sweet potatoes.
Pour the crushed chestnuts into the glass bowl with the steamed sweet potatoes, mash them evenly with a large spoon to combine.
Watch out
Sweet potatoes and chestnuts must be thoroughly mashed and mixed, otherwise the texture will be lumpy and unpleasant.
Add 1 tbsp brown sugar, 4 tbsp sweet potato starch, 2 tbsp rice flour, a pinch of pink salt, and 1/2 tbsp canola oil, then start kneading into a dough.
Watch out
Sweet potato starch granules must be kneaded until completely invisible to fully activate its properties, otherwise uneven dough will affect the texture.
Divide the dough and roll them between your hands into round balls, each weighing about 50g.
Watch out
Each dough ball should be of uniform weight (about 50g) for even heating during pan-frying.
Hot oil may splatter slightly when adding food; place the sweet potato cakes gently to avoid oil splashes.
Heat the pan and add 2 tsp of canola oil. Gently flatten the sweet potato balls in your palms and place them into the pan, turn to low heat and simmer.
local_fire_departmentLow heat pan-fryWatch out
Palms must be dry without moisture, otherwise the dough will stick more
use low heat, otherwise the exterior will burn before the interior is cooked
Keep on low heat, fry each side for 1.5 to 2 minutes, totaling 4 minutes, until both sides turn golden and crispy and are fully cooked before removing.
local_fire_departmentLow heatWatch out
Fry each side for 1.5 to 2 minutes until edges bubble and turn golden and crispy, otherwise it won't be crispy enough.
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