Grandma Taew's Crispy Purple Sweet Potato Quail Egg Cakes are a delightful fusion of sweet and savory, offering a unique and vibrant culinary experience. These bite-sized wonders boast a beautifully purple hue from the sweet potato, a delightful crunch from the perfectly fried exterior, and a soft, creamy interior thanks to the addition of quail eggs. They're surprisingly easy to make, offering a sophisticated yet approachable appetizer or snack perfect for any occasion – from casual gatherings to elegant parties. The intense purple color alone makes them a stunning visual centerpiece.
Imagine the satisfying crunch as you bite into these miniature masterpieces, the sweet potato's natural sweetness balancing perfectly with the delicate richness of the quail eggs. Ready to create these irresistible treats for yourself? Let's dive into the simple, step-by-step instructions that will have you enjoying Grandma Taew's Crispy Purple Sweet Potato Quail Egg Cakes in no time.
Tools Needed
- Steamer
- Blender or Food Processor
- Mixing Bowl
- Frying Pan
- Sieve
- Plastic Wrap
Ingredients
- Purple Yam: 300 grams
- Tapioca Flour: 200 grams
- Sugar: 100 grams
- Salt: 1/3 teaspoon
- Coconut Milk: 150 grams or 150 ml
- Baking Powder: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Purple Yam Dough
- Wash and peel the purple yam (300g). Steam for 10 minutes until tender.
- Grind the steamed purple yam while it's still hot.
- In a bowl, combine half of the tapioca flour with the mashed purple yam.
- Add the remaining flour, sugar, and salt.
- Gradually add the coconut milk, mixing until well combined and the sugar dissolves. Add more coconut milk if the dough is too dry.
- Add baking powder and mix thoroughly. Knead until smooth.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
Step 2. Shape and Rest the Dough
- After resting, knead the dough again for 1-2 minutes.
- Lightly dust a tray with tapioca flour. Shape the dough into small, round balls (about the size of quail eggs).
Step 3. Fry the Quail Egg Cakes
- Heat oil in a pan over medium heat. Carefully add the dough balls, stirring gently to separate them.
- Once the cakes start to float, gently press them down with a sieve or strainer to flatten and ensure they puff up evenly. Repeat this process until the cakes are golden brown.
Step 4. Finish and Serve
- Increase heat to high for about 30 seconds before removing the cakes to prevent oil absorption.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Pressing the cakes firmly with a sieve helps them puff up nicely and prevents them from becoming hollow.
- These cakes remain soft and don't deflate for several hours after cooking.
Nutrition
- N/A
FAQs
1. Can I substitute regular potatoes for the purple sweet potatoes?
While you can, the vibrant color and slightly sweeter flavor of purple sweet potatoes are key to the recipe's unique character. Regular potatoes will result in a different taste and appearance.
2. How can I make these ahead of time?
You can prepare the sweet potato mixture a day in advance and store it in the refrigerator. Fry the cakes just before serving for optimal crispiness.
3. What if I don't have quail eggs? Can I use chicken eggs?
Yes, you can use chicken eggs, but the cakes will be slightly larger and the texture might be a little different. The yolk will also be larger and more prominent.
These Crispy Purple Sweet Potato Quail Egg Cakes are a testament to the simple elegance of Grandma Taew's cooking, proving that extraordinary flavor can come from humble ingredients. With their vibrant color, delightful textures, and irresistible taste, they're sure to become a family favorite. So gather your ingredients and embark on this culinary adventure—you won't be disappointed!