Skip to content
-
- Can I bake these sweet potato cakes instead of frying?
Yes, you can bake them at 180°C (356°F) for about 15 minutes, flipping halfway through for even browning.
-
- Can I use regular flour instead of glutinous rice flour?
Glutinous rice flour gives the cakes their chewy texture, but you can try using all-purpose flour. The texture will be different, more like a traditional pastry.
- Can I make this recipe vegan?
Yes, replace the milk with a plant-based alternative like almond or coconut milk.
- What other toppings can I use?
You can sprinkle cinnamon, powdered sugar, or even drizzle honey on top of the cakes.
-
- How long do the cakes need to be fried?
Fry the cakes for about 3 minutes on each side on low heat until they’re golden brown.
- Can I add other ingredients to the dough?
Yes, you can add ingredients like coconut flakes, chopped nuts, or even raisins for extra flavor.
- Why are my sweet potato cakes too soft?
If the cakes are too soft, it could be due to adding too much milk. Gradually add the milk and knead until the dough is smooth but not too sticky.
- What type of sweet potatoes should I use?
You can use any variety of sweet potatoes, but orange-fleshed sweet potatoes tend to give the best sweetness and texture.
- How can I make the cakes crispier?
To make the cakes crispier, fry them a little longer at a higher temperature, but be careful not to burn them.
- Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to a day before frying or baking.
