Golden Sweet Potato Sangtu Cookies: Soft and Sweet Autumn Treat
Homemade Sangtu Cookies with Sweet Potatoes: A Healthy Snack Recipe
The season of sweet potatoes has arrived! When delicious Sangtu cookies meet sweet potatoes, they become even more heavenly. These golden Sangtu cookies are incredibly simple to make. Let’s bake a batch of this delightful autumn treat together!
Ingredients- 3 medium-sized sweet potatoes
- 40g almond flour
- 2 Tbsp sweetened condensed milk (for sweetness adjustment)
- 1 Tbsp oligosaccharide (for shine and sweetness)
- 1g salt (for flavor balance)
- 50ml milk (for consistency, adjust as needed)
- 1 egg yolk (for color and richness)
- A little water (for cooking sweet potatoes)
Cooking Instructions
Step 1
First, carefully prepare all the ingredients needed for the recipe. I’ve used sweetened condensed milk for extra sweetness, but you can substitute it with sugar or omit it if unavailable. Preparing your ingredients is the first step to a successful dish, so be thorough!
Step 2
Wash the sweet potatoes thoroughly and peel them. Cut them into bite-sized pieces. Place the cut sweet potatoes and a little water in a microwave-safe bowl, cover with plastic wrap or a lid, and microwave until cooked. This usually takes about 7 minutes, but adjust the time based on the size and quantity of your sweet potatoes. They are done when a fork easily pierces them.
Step 3
Once cooked, remove the sweet potatoes from the microwave and mash them while still warm using a fork or a masher. If the sweet potatoes were cooked with insufficient moisture, or if you’re using a drier variety like a Japanese sweet potato, they might be difficult to mash. In such cases, add 2-3 tablespoons of water and microwave for another minute; this will make them much easier to mash.
Step 4
Next, pass the mashed sweet potato through a sieve. This step helps remove any fibrous bits or lumps, resulting in a smoother, more refined texture for your Sangtu cookies. If you prefer a more rustic texture or find this step too cumbersome, you can skip it.
Step 5
To the sieved sweet potato, add the almond flour, sweetened condensed milk, oligosaccharide, egg yolk, and milk. Mix everything together with a spatula or spoon until a cohesive dough forms. Ensure all ingredients are well combined.
Step 6
This is a crucial step for adjusting the dough’s consistency. Don’t add all the milk at once; gradually add it while mixing, checking the dough’s texture. If the dough is too stiff, it will be hard to pipe, and if it’s too runny, the cookies will spread. Aim for a consistency that pipes smoothly from a pastry bag.
Step 7
Now it’s time to fill the pastry bag with the prepared dough. Fit your pastry bag with your desired piping tip, then carefully fill it with the dough. Ensure there are no air pockets by pressing the dough down as you fill it.
Step 8
Line a baking sheet with parchment paper. Using the pastry bag, pipe the dough onto the sheet. You can create the traditional Sangtu shape, or get creative with scallop-like patterns or other designs for visual variety. Make sure to leave some space between each cookie as they might spread slightly during baking.
Step 9
Bake in a preheated oven at 175°C (350°F) for about 20 minutes. Baking time and temperature can vary depending on your oven, so keep an eye on the cookies. They are ready when they are lightly golden brown and easily lift off the parchment paper. Avoid overbaking to prevent them from becoming too hard.
Step 10
Voila! Your delicious golden sweet potato Sangtu cookies are ready. They make a perfect homemade treat to enjoy with a warm cup of tea or coffee. Enjoy the sweet and delightful autumn season with your homemade Sangtu cookies!
