This purple sweet potato cake is incredibly satisfying, with a smooth, velvety sweet potato filling enveloped in a soft, chewy dough. Plus, it’s easy to prepare, and the results are simply irresistible!
The Versatile Magic of Purple Sweet Potato
I’ve always loved using purple sweet potato in my cooking—it’s not only naturally vibrant but also brings a gentle sweetness and earthy aroma that pairs beautifully with so many ingredients.
Whether I’m making a smooth paste for fillings or incorporating it directly into doughs and batters, purple sweet potato always adds a unique character to my desserts.
Some of my favorite creations include Purple Sweet Potato Buns, Purple Sweet Potato Mantou, and the festive Purple Sweet Potato Steamed Cake (Fa Gao).
Purple Sweet Potato Paste
For this recipe, I use a quick and simple version of purple sweet potato paste.
It’s a staple in Chinese desserts and incredibly easy to make.
All you need is steamed purple sweet potato, a touch of sugar, and a bit of milk to bring everything together into a smooth, creamy filling.
If you’re looking for a more polished and delicate version, I also have a more detailed recipe you can follow in my Purple Sweet Potato Paste Recipe.
After steaming, you’ll get about 400g of softened purple sweet potato.
Don’t forget to drain off any excess water that’s released during steaming—it helps keep the paste rich and smooth, not watery.
I always recommend making a bit more than you need. Like classic red bean paste, purple sweet potato paste is wonderfully versatile.
You can use the leftovers in so many other desserts: try it in Purple Sweet Potato Mochi, Purple Sweet Potato Mooncakes, or use it as a cozy filling for Tangyuan. It stores well and adds a pop of color and nutrition to just about anything you pair it with.
Ingredients:
- 200g glutinous rice flour
- 50g all-purpose flour
- 200g warm water (water temperature 30-40°C)
- 400g purple sweet potato (preferably dry and sweet variety)
- 20g white sugar (adjust to taste)
- 50g whole milk (for a smooth, creamy filling)
- Appropriate amount of cooking oil (for pan-frying)
Instructions
Preparing the Dough
Combine 50g all-purpose flour and 200g glutinous rice flour in a large bowl, mixing them well with chopsticks. Gradually add 200g warm water while stirring with chopsticks. Continue stirring until the mixture forms a crumbly texture, with no dry flour visible.
Knead the mixture into a smooth dough with your hands. If the dough is too sticky, sprinkle a small amount of dry flour to adjust its texture, but avoid adding too much, as it may make the dough too stiff.
Once kneaded, cover the dough with plastic wrap and let it rest for 10 minutes. This will allow the dough to relax and become easier to work with.
Preparing the Purple Sweet Potato Filling
Wash, peel, and slice 400g purple sweet potato into thin, even pieces. Thinner slices will cook faster and more evenly.
Steam the purple sweet potato slices on high heat for 15-20 minutes, or until a chopstick can easily pierce the slices.
Transfer the steamed sweet potato slices into a bowl. While still hot, add 20g white sugar and 50g whole milk. Use a spoon or rolling pin to mash the sweet potato into a smooth paste. If needed, you can add a bit more milk to adjust the consistency, but avoid making it too runny.
Roll the mixture into 12 filling balls.
Shaping and Stuffing the Cakes
Once the dough has rested, take it out and place it on a work surface lightly dusted with flour. Knead the dough briefly.
Roll the dough into a long strip, then divide it into small portions, each weighing about 30-40g. Roll each portion into a ball and flatten it into a round disc with a rolling pin. Aim for a thickness that’s thicker in the center and thinner at the edges.
Scoop a spoonful of the purple sweet potato filling into the center of each dough disc. Slowly fold the edges up and pinch them tightly to seal the filling inside. Once sealed, gently press the ball into a round pancake shape with the seam facing down.
Frying the Purple Sweet Potato Cakes
Preheat a flat pan or electric griddle and lightly brush the bottom with cooking oil. Once the oil is hot, add the prepared purple sweet potato cakes to the pan. Fry on medium-low heat to avoid burning the cakes.
Turn the cakes occasionally to ensure even cooking. After about 2-3 minutes, the first side will turn golden brown. Flip the cake over and continue frying the other side.
Once both sides are golden and the cakes feel firm and slightly elastic when pressed, remove them from the pan. Serve them warm, optionally garnished with toasted sesame seeds.
Frequently Asked Questions
Can I use another type of sweet potato?
Yes, you can use regular sweet potatoes, but purple sweet potatoes give the cake a distinctive color and slightly drier texture, which is ideal for this recipe.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day ahead, cover it with plastic wrap, and refrigerate it. Just let it come to room temperature before using it to make the cakes.
What can I serve with this cake?
This purple sweet potato cake is delicious on its own, but you can pair it with a hot cup of tea or coffee for a delightful snack.
Purple Sweet Potato Cake
Ingredients
- 200 g glutinous rice flour
- 50 g all-purpose flour
- 200 g warm water water temperature 30-40°C
- 400 g purple sweet potato preferably dry and sweet variety
- 20 g white sugar adjust to taste
- 50 g whole milk for a smooth, creamy filling
- Appropriate amount of cooking oil for pan-frying
Instructions
Preparing the Dough
- Combine 50g all-purpose flour and 200g glutinous rice flour in a large bowl, mixing them well with chopsticks. Gradually add 200g warm water while stirring with chopsticks. Continue stirring until the mixture forms a crumbly texture, with no dry flour visible.
- Knead the mixture into a smooth dough with your hands. If the dough is too sticky, sprinkle a small amount of dry flour to adjust its texture, but avoid adding too much, as it may make the dough too stiff.
- Once kneaded, cover the dough with plastic wrap and let it rest for 10 minutes. This will allow the dough to relax and become easier to work with.
Preparing the Purple Sweet Potato Filling
- Wash, peel, and slice 400g purple sweet potato into thin, even pieces. Thinner slices will cook faster and more evenly.
- Steam the purple sweet potato slices on high heat for 15-20 minutes, or until a chopstick can easily pierce the slices.
- Transfer the steamed sweet potato slices into a bowl. While still hot, add 20g white sugar and 50g whole milk. Use a spoon or rolling pin to mash the sweet potato into a smooth paste. If needed, you can add a bit more milk to adjust the consistency, but avoid making it too runny.
- Roll the mixture into 12 filling balls.
Shaping and Stuffing the Cakes
- Once the dough has rested, take it out and place it on a work surface lightly dusted with flour. Knead the dough briefly.
- Roll the dough into a long strip, then divide it into small portions, each weighing about 30-40g. Roll each portion into a ball and flatten it into a round disc with a rolling pin. Aim for a thickness that's thicker in the center and thinner at the edges.
- Scoop a spoonful of the purple sweet potato filling into the center of each dough disc. Slowly fold the edges up and pinch them tightly to seal the filling inside. Once sealed, gently press the ball into a round pancake shape with the seam facing down.
Frying the Purple Sweet Potato Cakes
- Preheat a flat pan or electric griddle and lightly brush the bottom with cooking oil. Once the oil is hot, add the prepared purple sweet potato cakes to the pan. Fry on medium-low heat to avoid burning the cakes.
- Turn the cakes occasionally to ensure even cooking. After about 2-3 minutes, the first side will turn golden brown. Flip the cake over and continue frying the other side.
- Once both sides are golden and the cakes feel firm and slightly elastic when pressed, remove them from the pan. Serve them warm, optionally garnished with toasted sesame seeds.
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