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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Deep-fried purple sweet potato cakes have a crispy outer layer, and the sweet and fatty filling inside is extremely delicious. Let’s get cooking with Tastetutorial.com to make this delicious cake for the whole family to enjoy, I assure you it won’t disappoint.
Ingredients for Deep-fried Purple Sweet Potato Cake For 4 people
Purple sweet potato 300 gr All-purpose flour 100 gr Cornstarch 40 gr Breadcrumbs 200 gr Unsweetened fresh milk 200 ml Cooking oil 300 ml Sugar 60 gr Salt A little
How to choose quality purple sweet potatoes
- Choose purple sweet potatoes that are medium-sized, elongated, and have no scratches on the skin. When pressed, they should have a moderate firmness and not be too soft.
- Additionally, you should not choose potatoes that are too large because larger potatoes often have more fibers, making them less delicious and sweet.
- Avoid buying potatoes that have black spots, sprouted, or soft, as these are potatoes that have been stored for a long time or are spoiled, which will not guarantee quality when cooked.
Tools Required
Blender, steamer pot set, strainer, pot, plastic container,…
How to Make Fried Purple Sweet Potato
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Prepare the purple sweet potato
To prevent the sweet potato from browning, peel it and soak it in diluted salt water for about 10 minutes. Then cut the sweet potato into thick slices, about the width of a finger.
Next, place the sweet potato in the steamer pot and steam for about 15 minutes; when the sweet potato is cooked, transfer it to a plate to cool.
Tip: After steaming the sweet potato for about 10 – 15 minutes, pay attention; if you see the sweet potato cracks, it is cooked!
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Making the purple sweet potato mixture
Add the steamed sweet potato into a blender, add 50g of sugar and 100ml of unsweetened milk and blend together on high until the mixture is smooth and thick.
To strain out the residue, pour the blended sweet potato mixture through a sieve, straining about 2 – 3 times until it is clear of residue, then discard the residue and transfer the filtered mixture to a pot.
Dissolve 40g of cornstarch in 100ml of unsweetened milk, stirring well to mix the ingredients together.
Next, add the dissolved mixture into the pot of filtered sweet potato, stir well and place on the stove over low heat, stirring continuously to avoid burning, cook until the mixture is thick and smooth.
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Mold the cake
Prepare a plastic box lined with food wrap, then put the sweet potatoes into the box, pressing them tightly into a block and place in the refrigerator for the night (or for 4 – 5 hours).
After the sweet potatoes have been refrigerated, take them out and cut them into rectangular pieces about 1/2 finger thick.
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Coat the cake with flour
Mix 100g flour with 10g of sugar in a bowl (rice bowl), then gradually add 3 tablespoons of water while stirring to dissolve the flour and sugar.
Take each cut piece of sweet potato and coat it in the flour mixture, then roll it in the prepared bread crumbs, continue doing this until all the pieces are coated.
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Frying the purple sweet potato cake
Add 300ml of cooking oil to the pan, place the pan on the stove over medium heat, wait for the oil to heat up before adding the cakes to fry.
Lower the heat and fry for about 7 – 10 minutes until the cakes are golden and crispy on both sides, then remove the cakes and place them on a plate lined with paper towels.
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Final product
A plate of hot fried purple sweet potato cakes, with a fragrant aroma wafting in the air. You can dip them in chili sauce, the crispy cake combined with the sweet and fatty filling is incredibly delightful.
Hope that with this simple recipe, you can easily make this delicious cake!
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So today, Tastetutorial.com has guided you on how to make fried purple sweet potato cake crispy and super attractive with just a few simple steps. Hope you will successfully make this cake to treat your family!
