How to make crispy sweet potato cake filled with green beans, delicious and fragrant

How to make Purple Sweet Potato Cake with Mung Bean Filling

• 1

  Rinse and steam the mung beans

  First, soak 100g of mung beans in water for 2 – 3 hours, then rinse clean.

  Next, place the mung beans in the steamer, cover tightly, and steam for 20 minutes until the beans are soft.

  

  
• 2

  Blend and cook the mung bean filling

  Put the softened steamed mung beans, 50g of sugar, and 100ml of coconut milk into a handheld blender or blender and blend until smooth.

  Place a non-stick pan on the stove, add the blended mung bean mixture, a little salt, and 10ml of cooking oil. Cook the mung beans over low heat until dry, soft, and not sticking to the pan.

  

  

  

  
• 3

  Prepare and steam the sweet potato

  Peel the purple sweet potato, then soak it in a bowl of diluted salt water for about 5 minutes to remove the sap.

  Next, rinse the sweet potato with water, cut it into small pieces, and steam it until soft for about 15 – 20 minutes. When you can easily poke the sweet potato with chopsticks, it is done.

  

  

  
• 4

  Mixing sweet potato dough

  You use a hand blender or a blender to puree the steamed sweet potato with 30g of sugar and 100ml of coconut milk. Then, strain the sweet potato into a bowl through a sieve for a smooth consistency.

  Next, add 80g of rice flour and 40g of glutinous rice flour to the bowl and knead the dough until it forms a smooth, elastic mass.

  Finally, wrap the dough tightly and let it rest for 15 minutes before wrapping the filling.

  

  

  

  
• 5

  Wrap the mung bean filling

  Divide the dough for the pastry and the filling into equal portions, then roll them into balls.

  Next, use your hands to flatten the pastry dough, place the mung bean filling inside, pinch the edges of the dough closed, and then roll it into a ball.

  Then, roll the cake evenly in a layer of white sesame seeds to finish.

  

  

  

  
• 6

  Fry the sweet potato cake

  Pour 150 ml of cooking oil into a pan, place it on the stove, and heat until the oil is gently bubbling, then add the cakes and fry them in the oil over medium heat for about 10 minutes until cooked.

  Note: Only drop the cakes into the oil when it is gently bubbling, as strong boiling oil can cause the sesame seeds to fall off the cakes.

  

  
• 7

  Finished Product

  Sweet potato cake with mung bean filling has a light chewy texture, fragrant with roasted sesame, served with sweet, creamy mung bean filling made from coconut milk.

  This delicious cake is best enjoyed in the afternoon with a cup of tea, isn’t it wonderful!