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Preparation
20 minutes
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Processing
45 minutes
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Difficulty
Easy
Sweet potato milk cakes are crispy, sweet, and fragrant, making them an ideal snack for you when you’re feeling peckish. With a simple and quick method, TasteVN is confident you will succeed. Let’s get into the kitchen and check out the cake recipe now!
Ingredients for Sweet Potato Milk Cake Serves 4
Sweet potato 400 gr Crispy flour 200 gr Breadcrumbs 200 gr Cornstarch 40 gr Eggs 3 Unsweetened fresh milk 200 ml Sugar 40 gr Cooking oil A little
How to choose good sweet potatoes that are not fibrous
- Choose sweet potatoes that are intact, not cracked or chipped. They should feel heavy, firm, and not bruised when picked up.
- Select sweet potatoes that are round or elongated, without any waist or dents; they should not be too hard when gently squeezed, as these are usually less fibrous, starchy, and very sweet.
- Be careful if you see sweet potatoes with black spots, pitted, or sprouting, as these are signs that the sweet potatoes are spoiled.
- Additionally, you should avoid choosing very small, long, or those with waists or dents, as they tend to be more fibrous.
Tools needed
Blender, steamer, non-stick pan, bowl, sieve, food container, food wrap,…
How to make Sweet Potato Milk Cake
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Prepare and steam sweet potatoes
First, peel the sweet potatoes, wash them well, and cut them into small slices about 1/2 finger thick. Next, place the sweet potatoes in the steamer and steam until soft over medium heat for about 20 – 30 minutes.
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Blend sweet potatoes
Add the steamed sweet potatoes, 100ml of unsweetened fresh milk, and 40gr of sugar into the blender and blend until smooth.
Next, strain the blended sweet potato mixture into a pot through a sieve for a smooth texture.
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Cook the sweet potato milk mixture
First, add 40g of corn starch and 100ml of unsweetened fresh milk into a bowl and stir well until the starch is completely dissolved.
Next, pour the mixed corn starch into the pot with the sweet potato milk and stir continuously over low heat until the mixture thickens, then turn off the heat.
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Pour the sweet potato cake mixture into a mold
Prepare a box lined with a layer of plastic wrap, then pour the sweet potato mixture into it and freeze in the refrigerator for about 2 hours.
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Coating the batter and frying sweet potato cakes
Prepare 3 bowls: 1 bowl with 3 beaten chicken eggs, 1 bowl with crispy batter, and 1 bowl with breadcrumbs. Next, cut the sweet potatoes into many square pieces about the thickness of a finger.
Dip the cakes in order: 1 layer of crispy batter, 1 layer of egg, and 1 layer of breadcrumbs.
Then, pour 300ml of cooking oil into a pan, heat the oil over medium heat, and gradually drop the coated sweet potato cakes into the oil, frying until the outer layer is golden and crispy.
Tip: When frying, do not put all the pieces in at once; fry them slowly, a few at a time, to avoid uneven cooking and sticking together!
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Final product
The fresh milk sweet potato cakes have a golden crispy outer layer, and when bitten into, they are crunchy with a soft, melting filling, rich in sweet potato flavor, and deliciously creamy from the milk. This cake is absolutely delicious when dipped in a bit of spicy chili sauce!
The dish sweet potato cake with fresh milk is fragrant and rich, this unique dish will definitely give you a delicious snack to enjoy on the weekend! What are you waiting for? Save this recipe and show off your cooking skills right away. Wishing you success!
