👨‍🍳 作り方

1. 1

   Mash the boiled and peeled sweet potatoes until smooth. Allow to cool slightly.

   💡 プロのコツ: Ensure the sweet potatoes are well-drained after boiling to avoid a watery dough.
2. 2

   Gradually add the flour to the mashed sweet potato, mixing until a soft, slightly sticky dough forms. Add a little more flour if the dough is too wet to handle, but it should remain pliable.

   💡 プロのコツ: The dough consistency is key; it should be soft but manageable.
3. 3

   In a separate bowl, mix the grated coconut with the white sugar and crushed cardamom seeds (if using).

4. 4

   Lightly flour your hands and a clean surface. Take a portion of the sweet potato dough, flatten it into a disc, and place about a tablespoon of the coconut filling in the center.

5. 5

   Carefully fold the dough over the filling to create a semi-circle or a sealed pouch. Press the edges firmly to seal, ensuring no filling leaks out during frying. You can use the back of a fork to crimp the edges.

   💡 プロのコツ: Ensure the edges are well-sealed to prevent the filling from escaping.
6. 6

   Heat the vegetable oil in a deep pan or wok over medium heat. Carefully place the prepared sweet potato cakes into the hot oil, ensuring not to overcrowd the pan.

   💡 プロのコツ: Maintain a medium heat to ensure the cakes cook through without burning.
7. 7

   Deep-fry the cakes until they are golden brown on both sides. This usually takes about 3-5 minutes per side.

   ⏱️ 6-10 minutes per batch
8. 8

   Remove the fried cakes from the oil and place them on paper towels to drain any excess oil. Serve warm.

   💡 プロのコツ: These are best enjoyed fresh but can be stored in an airtight container for a couple of days.