My simplified take on the popular Chinese sweet treat known as 紫薯餅, or Purple Sweet Potato Cakes. They are crispy and toasty on the outside, soft and glutinous (or as we call it, “QQ”) on the inside —naturally sweet & irresistibly good.
I love these because they are not too sweet — you really get to show-case the natural sweetness of the sweet potato! These glutinous cakes are perfect for a quick & healthy breakfast. You can make them ahead of time and then re-heat in the oven.
Jorge! your recipes are amazing! I’m so psyched to try some. In this one, I’d like to make my own flour (it’s more economical) so which rice would you recommend? (I use the vitamix to make flour) Thank you for all you do!
glutinous rice flour is made from sweet rice 🙂
Hi Nancy!! Sorry about the very late reply, I must have missed your comment. As amy mentioned, you should be using sticky / sweet glutinous rice!