How to Make Delicious Cheese Purple Sweet Potato Mochi Cake at Home?

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

Instructions:

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.