Q: Can I use a different type of cheese for this recipe?
A: Yes, you can substitute mozzarella with another type of cheese, but the melting characteristics and flavor might differ.
Q: Is it possible to bake these cakes instead of pan-frying them?
A: Yes, you can bake them, but the texture and taste will be slightly different from pan-frying.
Cheese Purple Sweet Potato Mochi Cake
Notes
Ingredients:
- Chicken Egg Liquid (Whole Egg) - 25g
- Condensed Milk - 12.5g
- Vegetable Oil - 10g
- Cornstarch - 15g
- Low-Gluten Flour - 40g
- Purple Sweet Potato Filling - 1 box
- Mozzarella Cheese - as needed
- Mix egg liquid, condensed milk, and vegetable oil in a bowl until emulsified.
- Sift in cornstarch and low-gluten flour.
- Mix until no dry flour remains, and form into a dough.
- Divide the dough into eight portions and cover with plastic wrap. Set aside.
- Divide mozzarella cheese and purple sweet potato filling into eight portions, approximately 18g each.
- Wrap the mozzarella cheese with the sweet potato filling and roll into balls.
- Flatten the dough and place the filling on top.
- Gradually wrap and shape into cubes.
- Place in a non-stick pan and pan-fry on low heat until golden brown on all sides.
- Cover with a lid, sprinkle a little water, and steam for a while. Open the lid and pan-fry briefly to evaporate any remaining water.
- Finish.
- Best served hot.
- Calories: Varies depending on portion size and cheese used.
- Rich in carbohydrates and dairy proteins.
- Contains gluten.
