Crispy Sweet Potato Milk Cake
Crispy Sweet Potato Milk Cake
The feeling of milk coconut milk flowing in the mouth mixed with the crispy crust is great!
First time to do is also the first time to enjoy sweet potato milk fried, feeling so passionate. Shredded skin fragile, just a little bit strong can break and sweet potato cream with coconut milk will drain. So, the most proper way to enjoy is to gently take sweet potato milk cake and stir it into the mouth and then use the tongue pushed through the melted cream. Interesting!
| Preparation Time: 5 hours | Cooking Time: 1 hour | Total Time: 6 hours | Servings: 2 |
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Ingredients
| »Crispy Sweet potato milk cake : | |
|---|---|
| As you like | Steamed sweet potatoes |
| 50 g | Sugar |
| 300 ml | Fresh milk without sugar |
| 100 ml | Coconut milk |
| 200 g | Breadcrumbs |
| 40 g | Cornstarch |
Preparation
- Roasted peeled sweet potatoes, cut into pieces.
- Add sweet potato, sugar, 200 ml of fresh milk, coconut milk to the blender.
- Mix 40g and 100ml of fresh milk to a small saucepan to cook on low heat to make a smooth paste
- Mix the cream of cornmeal and sweet potato together into a homogenous mixture and place in a plastic container to freeze for at least 4 hours.
- After making ice cream, use the iron knife to cut the sweet potato into square pieces and let the cream melted slightly if you do not want to use chicken eggs.
- Drop pieces of sweet potato into breadcrumb, leaving the outer shell softened for a while so that breadcrumb can stick. Or you will use 2 eggs to smother, put the sweet potato into eggs and dip it in the breadcrumb. However, I like the natural taste of potatoes so I did not use eggs that wait for soft sweet potato.
This process requires rolling back and forth many times and have to wait for the sweet potato defrost, the soft tan will be easier to do.
- Drop pieces of sweet potato into breadcrumb, leaving the outer shell softened for a while so that breadcrumb can stick. Or you will use 2 eggs to smother, put the sweet potato into eggs and dip it in the breadcrumb. However, I like the natural taste of potatoes so I did not use eggs that wait for soft sweet potato.
- Drop the sweet potato through fried flour to fry oil pan and flip it over quickly to avoid burning. At this time, you have to really fast hands because of the high temperature, sweet potato cream is easy to melt and cause the shell to break.
