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Rice cakes with sweet potatoes and black sesame

Rice cakes with sweet potatoes and black sesameimage
image showing recipe preparationPreparation timeelementPreparation time10 min
image showing recipe preparationCooking timeelementCooking time70 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAsia


  • 200 g sweet potatoes
  • 10 g peanuts
  • 200 g rice flour
  • 15 g black sesame seeds
  • 30 g sugar (half granulated, half brown)
  • 10 g butter
  • Sunflower oil (for frying)


  • Peel and dice the sweet potatoes before steaming them for 15-20 minutes.
  • Mash the cooked sweet potatoes into a purée, add the rice flour and 15 g of sugar.
  • Mix until smooth.
  • In a dish, mix the sesame seeds, remaining sugar and coarsely crushed peanuts.
  • Add the butter and form a ball with the mixture.
  • Portion your dough into balls about half a fist in size.
  • Press the dough into patties. Place a little stuffing in the center and wrap it in the dough. Flatten slightly.
  • Heat a little sunflower oil in a frying pan and brown the dough on each side, then enjoy hot.
Energy PROTEIN Total carbs SUGAR FIBRE TOTAL fat Saturated faT Sodium
294.8 Kcal 5.6 g  52.9 g 10.9 g 3.3 g 6.0 g 2.1 g 20.7 mg

The nutritionist's advice:

The use of a non-stick frying pan will minimize the use of oil. This dessert can also be served as part of a balanced breakfast with fruit.