Go Back

Cheese Purple Sweet Potato Mochi Cake

Print Recipe Pin Recipe

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:
  1. Mix egg liquid, condensed milk, and vegetable oil in a bowl until emulsified.
  2. Sift in cornstarch and low-gluten flour.
  3. Mix until no dry flour remains, and form into a dough.
  4. Divide the dough into eight portions and cover with plastic wrap. Set aside.
  5. Divide mozzarella cheese and purple sweet potato filling into eight portions, approximately 18g each.
  6. Wrap the mozzarella cheese with the sweet potato filling and roll into balls.
  7. Flatten the dough and place the filling on top.
  8. Gradually wrap and shape into cubes.
  9. Place in a non-stick pan and pan-fry on low heat until golden brown on all sides.
  10. 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.
  11. Finish.
  12. Best served hot.
Nutrition:
  • Calories: Varies depending on portion size and cheese used.
  • Rich in carbohydrates and dairy proteins.
  • Contains gluten.