【Pan Fried Purple Sweet Potato Cakes】

【Pan Fried Purple Sweet Potato Cakes】
by MaomaoMom

This Chinese dessert can be served as an appetizer or after the meal. Its special homemade layered dough wrapper and sweet filling make you keep wanting for one more.

Meal type: Appetizer, Dessert
Prepare time: 1 hour
Cook time: 20 minutes
Level: Medium
Serves: 12 servings

Ingredients:

Filling:
1) 1 medium purple sweet potato (240g);
2) 1 tbsp sugar (14g), 2 tbsp sweetened condensed milk, 1 tbsp corn oil (12g);
Dough:
3) 1 cup unsifted all-purpose flour (160g);
4) ½ cup boiling hot water (120 g), 4 tsp cold water (19g), 1 tsp corn oil;
Oil paste:
5) ½ cup + 3 tbsp unsifted cake & pastry flour (97g), ¼ cup corn oil (53g).
Others:
6) 3 tbsp corn oil.

Directions:

Filling:
1: Peel purple sweet potato, rinse and dice to small pieces. Fill InstantPot pressure cooker with water to 2-cup mark. Place sweet potato in a bowl on the steam rack inside the InstantPot (Picture 1). Cover the lid and turn the pressure valve to the Seal position. Press the “Steam” button and set 10 minutes of cooking time. When it is done, wait for 5 minutes. Slowly release the pressure then open the lid. Take out the bowl and add all ingredients of Ingredient 2) (Picture 2). Mash with a spoon and mix well. If the filling is still watery (Picture 3), microwave at high for a minute and stir, then heat for another 30 seconds and stir. Repeat heating and stirring until most water has evaporated (Picture 4). Divide into 12 equal portions and set aside.

Dough:
2: Place 1 cup flour in a medium size bowl, slowly stir in boiling water until water mixes well with flour (Picture 5). Add 4 tsp cold water and knead flour to form a dough. Add 1 tsp corn oil (Picture 6), and continue to knead the dough for about 1-2 minutes until a smooth and soft ball is formed (Picture 7). Cover with a damp cloth and let it stand for 20 minutes.

Oil paste:
3: Combine all ingredients of Ingredient 5) in a small container (Picture 8). Mix well with a spoon (Picture 9), then set aside.

Wrapper:
4: Rub some corn oil on both hands and on a clean work surface. Knead the dough a few times and divide into 12 equal portions. Roll out one portion into an oval about 10 cm long, and smooth on 1/12 of oil paste (Picture 10). Cover with food wrap for the remaining 11 portions. Fold into thirds, top edge down then bottom edge up (Picture 11). Turn 90 degrees, press down and roll out into a 4×12 cm rectangle (Picture 12). Again fold into thirds, top edge down then bottom edge up (Picture 13).

5: Roll the dough out into a 12×16 cm rectangle (Picture 14). Fold top edge down into a slender roll (Picture 15). Roll from left to right to form a ball (Pictures 16), cover and let it rest for 10 minutes

6: Press down the dough ball and roll out into a 7 cm circle. Place one portion of filling on top (Picture 17). Carefully work the dough up to cover the filling and seal on top (Picture 18). Turn it upside down (Picture 19), and gently press down into a 5-6 cm circle (Picture 20). Repeat for the remaining 11 portions.

7: Heat 1.5 tbsp oil over medium heat in a non-stick pan. Place in six cakes when oil is hot. Cook one side for 4-5 minutes (Picture 21), Then turn over and cook for another 4-5 minutes until golden (Picture 22). Repeat for the other 6 cakes. Serve immediately.

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