Dongbei Kaodi Gua Bing

Across the windswept plains of Heilongjiang and Jilin, vendors sell hand-patted sweet potato cakes baked on cast-iron griddles — a thrifty breakfast staple that turns the abundant local sweet potato harvest into golden, slightly crisp rounds with a pillowy interior.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) orange sweet potatoes, peeled and cubed
• 150g (5.5 oz / 1 cup) glutinous rice flour
• 2 tbsp (25g) sugar
• 1 tbsp (15ml) neutral oil, plus extra for brushing
• 1/4 tsp (1g) salt
• White sesame seeds, for sprinkling

Instructions

1. Steam the sweet potato cubes over high heat for 15–18 minutes until very tender. Transfer to a large bowl and mash thoroughly while still hot.
2. Let the mash cool for 5 minutes, then add the glutinous rice flour, sugar, salt, and oil. Mix and knead into a soft, pliable dough — it should hold its shape without sticking. Add 1–2 tbsp water if it feels crumbly.
3. Divide the dough into 8 equal portions. Roll each into a ball, then gently press into a round patty about 1 cm (0.4 in) thick.
4. Preheat oven to 200°C (400°F) and line a baking sheet with parchment. Brush both sides of each patty with oil. Sprinkle sesame seeds on top.
5. Bake for 20 minutes, flip carefully, then bake a further 10–12 minutes until both sides are golden with slightly crisp edges.
6. Serve warm as a breakfast with congee, or as a snack with tea.

Cook's Notes: Glutinous rice flour (not regular rice flour) is essential for the chewy interior. Leftover cakes reheat beautifully in a dry pan for 2 minutes per side. A teaspoon of black sesame seeds mixed in the dough adds visual interest.