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Sweet Potato Rice Cakes with Savory Filling Recipe

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4 from 15 reviews

These Sweet Potato Rice Cakes with Savory Filling combine soft, slightly sweet glutinous rice dough made from steamed sweet potatoes with a flavorful filling of Chinese sausage, dried shrimp, jicama, and scallions. Pan-fried to a golden crisp on the outside yet tender inside, these cakes are perfect as a warm snack or appetizer.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Ingredients

Filling

  • 2 tablespoons (14g) baby dried shrimp
  • 1 tablespoon canola, safflower, or olive oil
  • 1 Chinese sausage, finely diced (42 to 43g, about 1/3 cup)
  • 1/2 cup (60g) finely diced jicama
  • 1/2 cup (35 to 37g) packed finely sliced scallions
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt (or 1/8 teaspoon sea salt)
  • 2 teaspoons oyster sauce

Dough and Cooking

  • 200 grams glutinous rice flour (NOT regular rice flour)
  • 325 grams peeled sweet potato (cut into 1/2-inch slices)
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon water (plus extra if needed)
  • 1 tablespoon oil (for dough)
  • 2 tablespoons oil (for frying cakes)

Instructions

  1. Prepare the Filling: Place dried shrimp in a small bowl and soak in water for about 10 minutes to soften. Drain the water thoroughly.
  2. Cook the Filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add diced Chinese sausage and drained dried shrimp, cooking for 1 to 2 minutes until sausage starts to sizzle and crisp. Add jicama and scallions and cook for another 1-2 minutes. Season with salt and oyster sauce, then transfer to a bowl to cool.
  3. Prepare the Dough Base: Pour glutinous rice flour into a large mixing bowl and set aside. Set up a steaming rack inside a wok or sauté pan filled with water just below the rack. Bring water to a boil over high heat.
  4. Steam Sweet Potatoes: Arrange sweet potato slices on a plate in a single layer, sprinkle with sugar, and place the plate on the steaming rack. Cover and steam for 20 minutes until very fork tender. Turn off heat.
  5. Make the Dough: Using oven mitts, remove the hot plate of sweet potatoes carefully. Immediately scrape the steamed sweet potatoes and any sugar syrup into the bowl with rice flour while still hot. Mash the sweet potatoes into the flour using a fork until a crumbly orange dough forms.
  6. Knead the Dough: Drizzle 1 tablespoon of water and 1 tablespoon of oil over the dough, stir quickly, then knead by hand until the dough is smooth, pale orange, and slightly tacky but not sticky. Add more water or glutinous rice flour as needed to achieve this texture.
  7. Shape Dough Pieces: Divide the dough into 12 pieces (about 45 to 48 grams each). Roll each piece into a ball, then flatten slightly. Pinch edges thinner than center, then press the center with thumbs to form a bowl about 2 1/2 inches in diameter.
  8. Fill and Seal Cakes: Place 1 tablespoon of the cooled filling into the dough bowl. Wrap dough edges around filling and pinch to seal securely. Roll into a ball again, then flatten to discs about 2 1/2 inches wide and 1/2 inch thick. Repeat with remaining dough and filling.
  9. Pan-Fry the Cakes: Heat 1 1/2 tablespoons of oil in a large nonstick pan over medium-low heat slowly. Fry the cakes, working in batches, cooking each side for 3 to 4 minutes until lightly golden, adjusting heat to prevent burning. Continue flipping until edges are a rich orange color and cakes puff slightly, cooking about 9 to 10 minutes total per batch.
  10. Finish and Serve: Transfer cooked cakes to a plate. Add remaining 1/2 tablespoon oil to pan to fry leftover cakes. Serve cakes slightly warm. Dab with paper towel to remove excess oil if desired.
  11. Storage and Reheating: Store leftovers in the refrigerator for up to 5 days. Reheat by pan-frying on medium-low heat 2 to 3 minutes per side without added oil or by baking at 375ºF (190ºC) for 7 to 8 minutes.

Notes

  • Note 1: Baby dried shrimp are essential for authentic flavor; if unavailable, substitute with small dried shrimp or omit.
  • Note 2: Jicama adds crunch and mild sweetness; substitutes include water chestnuts or finely diced firm cucumber.
  • Note 3: Use glutinous (sticky) rice flour, not regular rice flour, to ensure proper chewy texture in dough.
  • Note 4: Peel and slice sweet potatoes uniformly to ensure even steaming and softness.
  • Steam sweet potatoes while still hot is critical to properly form the dough.
  • Fry cakes on medium-low heat to avoid burning and to cook evenly through.
  • Wrap dough securely around filling to prevent leakage during cooking.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Chinese
  • Diet: Halal

Find it online: https://recipesvibe.com/sweet-potato-rice-cakes-with-savory-filling-recipe/