👨‍🍳 조리법

1. 1

   Bring a large saucepan of water to the boil. Add the diced sweet potato and boil for 15 minutes, or until cooked through. Drain and allow to cool completely.

2. 2

   While the sweet potatoes are cooking, prepare the filling. Crush the cardamom pods in a mortar and pestle, remove the black seeds, and grind the pods to a fine powder. Transfer the ground cardamom to a medium bowl with the brown sugar and thawed shredded coconut. Mix well to combine and set aside.

3. 3

   In a large bowl, mash the cooled sweet potatoes until very smooth. Gradually add the plain flour, kneading to form a smooth dough. You may not need all the flour; the dough should be firm but pliable.

4. 4

   Knead the dough for 5 minutes, then let it rest for 10 minutes.

5. 5

   Heat enough canola oil for deep-frying in a large, heavy-based saucepan to 180°C (350°F).

6. 6

   Divide the dough into two balls. Roll each ball into a rectangle about 2 mm thick. Use a cookie cutter to cut out 8 cm rounds. Re-roll scraps as needed.

7. 7

   Place about 1 teaspoon of the coconut filling in the center of each dough round. Lightly moisten the edges of the dough with water.

8. 8

   Fold the dough over the filling to create half-moon shapes. Crimp the edges with a fork to seal.

9. 9

   Carefully place the cakes into the hot oil, frying in batches. Deep-fry for 2-3 minutes per side, or until golden-brown. Do not overcrowd the pan.

10. 10

    Remove the fried cakes with a slotted spoon and transfer to a tray lined with paper towels to drain excess oil.

11. 11

    Serve warm or at room temperature.