Baked Sweet Potato Sticky Rice Cakes Recipe
If you love soft and chewy snacks, this Baked Sweet Potato Sticky Rice Cakes Recipe is perfect. It is slightly sweet, healthy and very satisfying.
Ingredients
- 1 cup mashed sweet potato
- 1 cup sticky rice flour
- 1/4 cup sugar
- 1/2 cup coconut milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon sesame seeds optional
Instructions
Prepare the Sweet Potato
- Boil or steam sweet potato until soft. Mash well with a fork until smooth and free of lumps.
Mix the Ingredients
- In a bowl, combine mashed sweet potato, sticky rice flour, sugar, coconut milk, salt and vanilla extract. Mix into soft dough.
Adjust Dough Texture
- If dough feels dry, add a little coconut milk. If too sticky, add more rice flour until manageable.
Shape the Cakes
- Take small portions of dough. Shape into round or flat cakes using your hands. Keep size even.
Prepare Baking Tray
- Line a tray with parchment paper. Place shaped cakes on tray with space between each piece.
Add Topping
- Sprinkle sesame seeds on top of each cake. Press lightly so they stick well during baking.
Preheat the Oven
- Preheat oven to 180°C. This ensures even baking and proper texture.
Bake the Cakes
- Place tray in oven. Bake for 20–25 minutes until lightly golden outside and firm to touch.
Cool Slightly
- Remove from oven and let cakes cool for a few minutes. This helps them set properly.
Serve Warm
- Serve slightly warm for best taste. Enjoy soft, chewy and lightly sweet rice cakes.
Notes
- Use fresh sweet potatoes for best flavor
- Do not overbake to keep softness
- Add cinnamon for warm flavor
- Use brown sugar for deeper sweetness
- Add filling like red bean paste
- Brush with honey for shine
- Keep dough smooth for best texture
- Use coconut flakes for topping