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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 31 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, about 20 minutes. | 2. Mash sweet potatoes in a bowl using a potato masher. Let cool, about 10 minutes. | 3. Mix water into the rice flour, 1 tablespoon at a time, until a pliable dough forms. Divide dough into walnut-sized balls. | 4. Roll out balls of dough into thin rounds on a flat work surface. Drop spoonfuls of mashed sweet potato onto half of the rounds. Cover with remaining rounds. Press edges together to form little cakes. | 5. Heat olive oil in a large skillet over medium heat. Cook cakes in batches until golden brown, about 3 minutes per side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purple potato	1	pound	peeled sweet	403.4676	0.0	89.7602	2.2667
lukewarm water	3	tablespoons		0.0	0.0	0.0	0.0
glutinous rice flour	1	cup		403.4676	0.0	89.7602	2.2667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.