Kue Ubi Panggang
Simple and delicious Indonesian sweet potato snack/dessert that is gluten-free, nut-free, and vegetarian.
- Prep time
- 25 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram cooked and mashed sweet potato (from about 2 medium size sweet potatoes)
- 2 tablespoon sugar
- 2 tablespoon milk powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 30 gram unsalted butter, room temperature
- 1 egg yolk, lightly beaten, for egg wash
- 1/2 teaspoon black sesame seeds, for sprinkles
Instructions
- 1
Preheat oven to 350 Fahrenheit (180 Celsius). Line a baking sheet with parchment paper.
- 2
In a mixing bowl, mix together mashed sweet potato, sugar, milk powder, salt, cinnamon powder, and butter until smooth.
- 3
Divide the sweet potato mixture into 16 portions. With a piece of saran wrap, shape each portion into a ball, and arrange on the prepared baking sheet.
- 4
Brush the top of each ball with egg yolk, and sprinkle with black sesame seeds.
- 5
Bake in preheated oven for 45 minutes, or until golden brown. When done, the cake should have a golden crust with soft center.
- 6
Remove from oven, and cool slightly before serving.