Sweet Potato and Sticky Rice Cakes

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This is the sweet version of the rice cakes I make for Ro-Ri San’s and the boys’ bento boxes. Instead of using short grain rice and a savory or salty filling, I use sweet sticky rice and sweet potatoes for the filling. The sticky rice is lightly salted to contrast with the sweet filling. A moist, tender cake to go with the delicate Gyokuro green tea.


Ro-Ri’s Sweet Potato and Sticky Rice Cakes
1 cup glutinous rice, soak for at least 4 hours
1 cup water
1 tsp salt

Filling
1 medium (½ lb) sweet potato
1 tbsp sugar

Peel sweet potato and cut into cubes. Steam for 15 minutes until it is soft. Remove, mash. Place in a small pan with sugar. Stir and cook till sugar dissolves and a little of the moisture has evaporated. This takes about 5 minutes.

Drain sticky rice. Place in a bowl together with water, sugar, and salt. Stir to mix. Put on a steaming rack and steam for about 15 to 20 minutes or until all water is absorbed. Remove and set aside until it is cool enough to handle.

Divide filling into 6 portions. Shape into cylinders. Wet hands. Divide sticky rice into 12 portions. Spread one portion of sticky rice onto palm into an oval. Place one portion of sweet potato filling on the sticky rice. Take a second portion of the sticky rice and place on top of filling. Shape into a barrel or log. Repeat with the rest of sticky rice and sweet potato filling.


Gyokuro meaning “jade dew” is among the finest teas from Japan. The gyokuro leaves are shielded from the sun 20 days before harvesting. The reduced light causes the tea leaves to develop a higher chlorophyll content, giving it a dark green color and a lower tannin content, giving the tea a sweeter, milder flavor. It has a yellowish green infusion and a slight vegetal taste.

Gyokuro should be steeped at a lower temperature of between 120˚F – 140˚F (50˚C – 60˚C). I normally pour boiling water into a cold teapot and leave the water to cool uncovered for about 3 – 4 minutes. Do the same for the teacups. Lower tea infuser basket with tea leaves into teapot and let steep for 1½ – 2 minutes. Remove infuser and pour into warmed teacups. Definitely add more water to steep tea leaves a second or third time.

Go-yukkuri…..

Enjoy…..and have a wonderful day!

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21 Responses

  1. A 2 Z Vegetarian Cuisine says:

    The table set up, and the rice cakes both looks lovely..

  2. Tina says:

    Its new to me…Looks delicious…

  3. Scott K says:

    You have such a beautiful blog and this looks wonderful!

  4. Princess says:

    I love the recipe. I have some Japanese friends visiting so will try out this recipe. I love your teapot and cups. Very oriental.!

  5. 5 Star Foodie says:

    Rice cakes with sweet potato filling sound really excellent!

  6. Biren says:

    A2Z Vegetarian Cuisine – Thanks!

    Tina – Give it a try…you may like it :)

    Scott K – Thanks Scott…You've made my day! The cakes are just right, not too sweet :)

    Princess – Thank you for your compliments. I hope you have a great time with your friends and hope they like the sweet potato cakes :)

    5 Star Foodie – Thanks! It turned out really well. My hubby loves it.

  7. Silence Sings says:

    wonderful…the cakes looks so colourful…and the table set up is so welcoming….

  8. Anncoo says:

    Looks like I'm in a Japanese restaurant…hahaa..
    The sticky rice looks good and I love the tea cups and pots- very pretty.

  9. denise @ quickies on the dinner table says:

    Aiyoh! Tak boleh tahan!!! LOL You are killing me, you know that don't you? *sigh* The Japanese pottery on your table is beautiful and those cakes are going to be my undoing. I'm going to try this. Saved! But of course, I will be adding pandan leaves when I steam the rice :D My diet is officially down the drain. Bad girl Biren!!

  10. Sarah Naveen says:

    I have never tried this..Sounds great and looks yummy!!

  11. Gulmohar says:

    That sounds wonderful..liked your filling :-)

  12. Biren says:

    Silence Sings – Thank you :)

    Anncoo – Thanks…..setting the table is the fun part :)

    denise@quickies on the dinner table – You make me laugh! I was thinking of adding the screwpine leaves as I have some frozen ones but decided against it as the Japanese don't use it. I am sure it'll be lovely with it though :)

    Sarah Naveen – Thanks Sarah….do try it.

    Gulmohar – Thanks!

  13. MaryMoh says:

    Mmmm….delicious! Looks like sweet potato sushi!

  14. Beatrice says:

    These look so good — I love the texture of sticky rice!

  15. Mother Rimmy says:

    After my sushi making class, I think I could make these pretty rice balls. I just love the sweet potato in the middle.

  16. Angie's Recipes says:

    Your tea set looks so beautiful, esp. that leaf teapot! It is simply a treat to just look at them.

  17. Cristina @TeenieCakes says:

    I've never seen these before…they look delicious! Lovely presentation with the beautiful tea pot and ensemble.

  18. Cinnamon-Girl says:

    What a beautiful table you set! The salty rice and sweet potatoes sound like a delicious match!

  19. Biren says:

    MaryMoh – It does look like sweet potato sushi :)

    Beatrice – Sticky rice is pretty versatile. Can be used to cook dessert or savory dish. Nice and chewy texture.

    Mother Rimmy – Your sushi class sounds like a lot of fun. These would be pretty similar to sushi :)

    Angie's Recipes – Thanks for your compliments :)

    Cristina@TeenieCakes – Thanks! We did enjoy it very much.

    Cinnamon-Girl – Thanks! I thought it would be nice to have the contrast :)

  20. Heatherfeather says:

    These look so delicious. Your photos are really gorgeous and your food is presented in such a beautiful way.

  1. November 3, 2011

    [...] Sweet Potato and Sticky Rice Cakes [...]

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