Chewy Sweet Potato “Sangtu” Cookies
Super Simple Sweet Potato “Sangtu” Cookies Recipe Without Red Bean Paste
While traditional “Sangtu” cookies are made with white bean paste for a crumbly texture, these healthy cookies use sweet potato instead, resulting in a delightful chewy texture. The natural sweetness of the sweet potato is enhanced with fragrant cinnamon and nutty almond flour, and vibrant purple sweet potato powder adds a beautiful color. This recipe offers a unique flavor profile that’s both delicious and wholesome, making it a perfect snack for all ages. Enjoy a healthier twist on a classic cookie!
Ingredients- 330g steamed sweet potato, peeled
- 30ml milk
- 1 tbsp honey
- 1 egg yolk
- 30g almond flour
- 3g cinnamon powder
- 10g purple sweet potato powder
Cooking Instructions
Step 1
First, prepare the steamed sweet potatoes by peeling them thoroughly. This recipe uses 330g of peeled sweet potato.
Step 2
After peeling, mash the sweet potatoes using a fork or masher until smooth. For an even finer texture, press the mashed sweet potato through a fine-mesh sieve to create a smooth sweet potato paste. Sieving helps remove any lumps and ensures a pleasant mouthfeel.
Step 3
In a bowl with the smooth sweet potato paste, add 1 egg yolk, 30ml of milk for moisture, and 1 tablespoon of honey for sweetness. Next, sift in 30g of almond flour for a nutty flavor and tender texture. Gently mix all the ingredients together with a spatula until well combined.
Step 4
If the dough seems too stiff, gradually add more milk, about 10ml at a time, until you reach your desired consistency. Be careful not to make the dough too wet. It should be slightly sticky but manageable.
Step 5
Divide the finished sweet potato dough into two equal portions. In one portion, mix in 10g of purple sweet potato powder until evenly colored. In the other portion, mix in 3g of cinnamon powder until well combined. Fit a piping bag with a star tip or “sangtu” (traditional topknot) tip and fill it with the two colored doughs, layering them to create a marbled effect.
Step 6
Line a baking sheet with parchment paper. Using the filled piping bag, pipe the dough onto the prepared sheet in your desired “sangtu” cookie shapes. You can pipe them in a long, curved shape like the traditional “sangtu” or in round, flattened cookies.
Step 7
Since these cookies do not spread much during baking, you can pipe them fairly close together without worrying too much about them merging. This allows you to bake more cookies at once.
Step 8
Bake in a preheated oven at 175°C (350°F) for about 25 minutes. Baking time may vary depending on your oven. If you don’t have an oven, you can bake them in an air fryer at 170-180°C (340-350°F) for approximately 20-25 minutes.
Step 9
Once the cookies are golden brown and firm to the touch, your delicious sweet potato “Sangtu” cookies are ready! Let them cool completely on a wire rack before enjoying their chewy and fragrant goodness. They pair wonderfully with a glass of milk or a cup of tea.
