Osmanthus Sweet Potato Cakes

Name: Osmanthus Sweet Potato Cakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 500 g Sweet potato (washed, steamed, peeled, and mashed into puree); 100 g White sugar; 10 g Red bean paste; 100 g Flour; 10 g Honey osmanthus; 500 g Vegetable oil (about 100 g consumed); 25 g Candied tangerine cake (chopped); 25 g Candied winter melon (chopped)

Golden and crispy sweet potato cakes with a sweet red bean paste filling, deep-fried until crisp.

55 min

Easy

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Ingredients

Sweet potato (washed, steamed, peeled, and mashed into puree) 500 g

White sugar 100 g

Red bean paste 10 g

Flour 100 g

Honey osmanthus 10 g

Vegetable oil (about 100 g consumed) 500 g

Candied tangerine cake (chopped) 25 g

Candied winter melon (chopped) 25 g

Instructions

Make the filling

Finely chop the candied tangerine cake and candied winter melon, then combine with the honey osmanthus, red bean paste, and white sugar. Mix thoroughly to form a uniform filling.

Make the dough and fill

Add the flour to the sweet potato puree and knead until evenly combined. Divide the dough into 24 equal wrappers. Place a portion of the red bean sugar filling in the center of each wrapper, wrap, and press flat into round cakes about 7 cm in diameter.

Deep-fry until golden

Place a wok over high heat and add the vegetable oil. Heat to about 60% hot (roughly 150 °C / 300 °F). Fry the sweet potato cakes in batches for about 3 minutes each, until golden brown on both sides. Remove with a slotted spoon, drain briefly, arrange on a plate, and serve.