Discovering the Sweet Potato Rice Cake
My First taste is Sweet Potato Rice Cakes and It was a chilly afternoon, and I was craving something sweet and comforting. I had just picked up a bunch of vibrant orange sweet potatoes from the farmer’s market, their color promising a rich, natural sweetness. As I gazed at them on my kitchen counter, an idea popped into my head. Why not turn these lovely sweet potatoes into a delightful treat? I decided to experiment with a recipe for Sweet Potato Rice Cakes, inspired by traditional Korean rice cakes but with my own twist.
The Magic of Mixing
I started by peeling and chopping the sweet potatoes, and then steamed them until they were tender. As I mashed the soft, warm sweet potatoes, the kitchen filled with their sweet, earthy aroma. Mixing them with glutinous rice flour and a touch of date paste felt like creating a magic potion. The dough came together beautifully, and I let it rest, eager to see how it would transform into something wonderful. The anticipation was almost as sweet as the cakes would be!
Shaping and Steaming
After the dough had rested, I divided it into small portions and shaped them into little balls and short cylinders. Each one was a perfect bite-sized piece of potential deliciousness. Placing them carefully into the steamer basket, I watched as they expanded slightly and took on a plump, inviting shape. The steaming process was a sight to behold—these little cakes were becoming a true culinary treat, ready to be enjoyed.
A Sweet Finale
Once the rice cakes had cooled, I drizzled them with date syrup and garnished with a few mint leaves. The vibrant orange color of the cakes contrasted beautifully with the dark syrup. I served them to my family, and their delighted reactions made all the effort worthwhile. These Sweet Potato Rice Cakes were not just a sweet indulgence; they were a wholesome, vegan dessert that brought smiles to everyone’s faces. I was thrilled with how a simple idea and some sweet potatoes could turn into such a memorable treat!
Table of Contents
Chef’s Notes-Sweet Potato Rice Cakes
- Ensure that the sweet potatoes are thoroughly mashed to avoid lumps in the dough. A smooth texture will help the rice cakes hold together better.
- For a chewier texture, increase the steaming time slightly or try baking the cakes at 350°F (175°C) for about 15 minutes on each side.
- Add a pinch of cinnamon, nutmeg, or a dash of vanilla extract to the dough for extra flavor. You can also mix in a small amount of shredded coconut for added texture.
- Serve the rice cakes with a side of fresh fruit or a dollop of coconut cream. They are also delightful with a drizzle of date syrup or a sprinkle of sesame seeds.
- Store the cooled rice cakes in an airtight container in the refrigerator for up to three days. To reheat, steam them for a few minutes or microwave until warmed through.
Sweet Potato Rice Cakes
4
cakes15
minutes30
minutes180
kcal30
minutes1
hour15
minutesDive into the delightful world of rice cakes with this easy and nutritious Sweet Potato Rice Cakes recipe! Perfect for dessert, this vegan treat uses date paste for natural sweetness and a chewy texture. Inspired by traditional Korean rice cakes but with a modern twist, these cakes are sure to impress your family and friends. Get ready to enjoy a delicious, healthy dessert that’s simple to make and packed with flavor!
Ingredients
- Sweet Potatoes
1 cup mashed orange sweet potatoes about 2 medium-sized
1 cup glutinous rice flour
1/2 cup date paste
1/2 tsp sea salt
- Alternative Ingredients
Sweet Potato Pumpkin or butternut squash
Date Paste Maple syrup or honey (not vegan)
Glutinous Rice Flour Regular rice flour (texture will vary)
Sea Salt Kosher salt
- Alternative Ingredients:
Sweet Potato: Pumpkin or butternut squash
Date Paste: Maple syrup or honey not vegan
Glutinous Rice Flour: Regular rice flour texture will vary
Sea Salt: Kosher salt
Directions
- Prepare Sweet Potatoes – Peel and chop the sweet potatoes into chunks. Steam them for about 20 minutes until they are tender.
- Mash and Mix – While the sweet potatoes are still hot, mash them in a large mixing bowl. Add the glutinous rice flour, date paste, and sea salt. Mix thoroughly until all ingredients are well combined.
- Rest the Dough – Let the mixture rest for about 30 minutes to allow the flavors to meld and the dough to firm up slightly.
- Shape the Cakes – Divide the dough into small portions and shape them into balls or short cylinders about 2 inches in diameter and 0.5 inches thick.
- Cool and Serve – Allow the rice cakes to cool for about 30 minutes before serving. Drizzle with date syrup or your preferred sweetener.
Equipment
- Chef’s Knife
- Cutting Board
- steamer basket
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 180kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 300mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 10g
- Protein: 2g
- Vitamin A: 100IU
- Vitamin C: 15mg
- Calcium: 2mg
- Iron: 4mg
FAQ- Sweet Potato Rice Cakes
Can I use a different type of sweetener instead of date paste?
Yes, you can use maple syrup or honey (if not vegan) as alternatives. Adjust the quantity to taste, as these sweeteners may have different levels of sweetness compared to date paste.
What if I don’t have glutinous rice flour?
Regular rice flour can be used, but the texture of the rice cakes will be slightly different. Glutinous rice flour gives the cakes their chewy consistency.
Can I bake the sweet potato rice cakes instead of steaming them?
Yes, you can bake the cakes at 350°F (175°C) for about 15 minutes on each side for a different texture. They may not be as chewy as steamed ones but will still be delicious.
How can I make these rice cakes more flavorful?
Adding a pinch of cinnamon, nutmeg, or vanilla extract to the dough can enhance the flavor. You can also mix in some shredded coconut or a handful of chopped nuts for added texture.
How should I store and reheat leftovers?
Store the rice cakes in an airtight container in the refrigerator for up to three days. Reheat them by steaming for a few minutes or microwaving until warmed through.
