# 冬天要多吃红薯，加碗花生米，不用炖不油炸，酥脆还拉丝，太香了

Source: https://www.youtube.com/watch?v=l5qzQKZrv3w
Recap page: https://rapidrecap.app/video/l5qzQKZrv3w
Generated: 2026-01-19T19:34:21.056+00:00

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## Quick Overview

The video demonstrates how to make sweet, chewy, and crispy red sweet potato and peanut cakes by steaming the sweet potato slices, mashing them with glutinous rice flour, forming balls with a peanut/cheese/sugar filling, and then pan-frying them until golden brown.

**Key Points:**
- The recipe involves steaming about 400g of peeled red sweet potato slices for 15 minutes until soft.
- The sweet potato is mashed and mixed with 300g of glutinous rice flour to form a dough that is not sticky.
- A filling is prepared by mixing 200g of roasted peanuts (skins rubbed off), 30g of white sugar, 100g of shredded cheese, and honey for binding.
- The sweet potato dough is divided into 10-12 portions, flattened into cups, filled with the peanut mixture, sealed, and shaped into round patties.
- The patties are pan-fried on a cold electric griddle brushed with oil (no preheating), cooked on low heat for 4 minutes per side, or until both sides are golden brown and crispy.
- The final product features a soft, chewy texture from the glutinous rice flour, a crispy exterior, and a savory-sweet filling with the chewiness of melted cheese.
- The video concludes by noting that consuming sweet potatoes in winter is very nutritious.

![Screenshot at 0:00: The initial setup shows the main ingredients: a bowl full of raw peanuts and two red sweet potatoes on a wooden cutting board, establishing the core components of the recipe.](https://ss.rapidrecap.app/screens/l5qzQKZrv3w/00-00-00.jpg)

**Context:** This cooking tutorial, presented by a creator named '小颖' (Xiao Ying), guides viewers through making a unique snack: pan-fried cakes made primarily from red sweet potato and glutinous rice flour, filled with a savory-sweet mixture of peanuts, cheese, and honey. The process emphasizes steaming the sweet potato rather than frying or stewing it, resulting in a final product described as crispy on the outside and soft/chewy inside with a stretchy, cheesy filling.

## Detailed Analysis

The video presents a comprehensive tutorial for making sweet potato and peanut cakes that are pan-fried, not deep-fried or stewed. First, the cook prepares the sweet potato component by peeling two red sweet potatoes, slicing them thinly (about 400g total), and steaming the slices over high heat for 15 minutes until tender. While the sweet potatoes steam, the cook prepares 200g of peanuts by washing them, dry-roasting them over low heat until they darken and crackle, and then rubbing off the skins using a strainer. Next, the steamed sweet potatoes are mashed into a puree (0:58) and mixed with 300g of glutinous rice flour, being kneaded quickly until a soft, non-sticky dough forms (1:13-1:25). The filling is made by combining the roasted peanuts with 30g of white sugar, 100g of shredded cheese, and a suitable amount of honey to act as a binder, mixing thoroughly (1:48-2:02). The cook then transfers the filling to a larger bowl for easier mixing. The sweet potato dough is portioned into 10 to 12 small balls (2:30), and each ball is flattened into a cup shape, filled with the peanut-cheese mixture, sealed tightly like a bun, and rolled into a ball (2:50-3:07). Finally, these balls are slightly flattened into round patties (3:14). They are placed on a cold electric griddle brushed with oil, and cooked on low heat for 4 minutes on each side (3:30-3:38). The final product boasts golden-brown, crispy surfaces and a soft, chewy interior, with the filling showing a dramatic cheese pull, demonstrating the combination of glutinous rice chewiness and peanut crunch.

### Sweet Potato Preparation

- Slice about 400g of peeled red sweet potato into thin pieces
- Steam on high heat for 15 minutes until cooked through
- Mash into a smooth puree.

### Peanut Filling Preparation

- Dry roast 200g of peanuts on low heat until they crackle and darken
- Rub off the skins using a strainer
- Mix peanuts with 30g white sugar, 100g shredded cheese, and honey for binding.

### Dough & Assembly

- Mix the mashed sweet potato with 300g glutinous rice flour to form a soft dough
- Divide dough into 10-12 portions, flatten, fill with peanut mixture, seal, and roll into balls
- Flatten balls into patties.

### Cooking Process

- Brush a cold griddle with oil (do not preheat)
- Place patties on the griddle and cook on low heat for 4 minutes
- Flip patties and cook for another 4 minutes until golden brown and crispy on both sides.

### Final Result

- The finished cakes are crispy on the outside, soft and chewy inside, featuring a melted, stringy cheese core with the crunch of peanuts.

![Screenshot at 0:04: Ingredients laid out: raw peanuts in a black bowl and two red sweet potatoes on a wooden cutting board.](https://ss.rapidrecap.app/screens/l5qzQKZrv3w/00-00-04.jpg)
![Screenshot at 0:05: The cook begins peeling one of the red sweet potatoes using a vegetable peeler.](https://ss.rapidrecap.app/screens/l5qzQKZrv3w/00-00-05.jpg)
![Screenshot at 0:15: A large pile of thinly sliced, peeled red sweet potato rounds ready for steaming.](https://ss.rapidrecap.app/screens/l5qzQKZrv3w/00-00-15.jpg)
![Screenshot at 0:28: The 200g of roasted, skinless peanuts are poured into a blue and white patterned bowl filled with water for rinsing.](https://ss.rapidrecap.app/screens/l5qzQKZrv3w/00-00-28.jpg)
![Screenshot at 1:09: 300g of white glutinous rice flour is added to the warm sweet potato mash to begin forming the dough base \(mixture is still crumbly\). Glvoes are used for mixing from this point forward in the dough preparation steps shown later, though not in the initial mash for the filling ingredients shown earlier in the video timeline \(0:58\). The peanut/cheese/sugar filling ingredients are mixed separately before the dough is made, but the video shows the flour being added to the sweet potato mash here \(1:09-1:20\). The coating of the peanut filling is done earlier \(1:48-2:02\) using gloves as well, but the dough mixing step also uses gloves \(1:17\). This specific frame shows the flour being incorporated into the sweet potato mash with a spatula \(1:10-1:15\). In a later step \(1:17\), the cook kneads the dough by hand with gloves on to achieve the final texture \(1:20-1:25\). Note: The video shows the peanut/cheese filling being prepared and then the dough being made, with gloves used for both stages involving handling ingredients directly \(0:31, 1:17, 1:59\). The frame at 1:09 shows the addition of glutinous rice flour to the sweet potato mash, a key step in making the outer dough, using a spatula \(1:10\). The subsequent kneading \(1:17\) uses gloves. The peanut filling preparation \(1:59\) also uses gloves. The first instance of gloves appears at 0:31 when washing peanuts, and again at 1:17 when kneading the dough, and 1:59 when mixing the filling ingredients. The steps are slightly out of chronological order in the visual flow presented by the cuts, but the ingredients are clearly being mixed here for the dough base \(sweet potato + glutinous rice flour\). The peanut filling preparation is shown around 1:48-2:02, using gloves there too. Let's use a frame that clearly shows the final product being cooked for a compelling visual summary point, as the ingredient mixing sequence is slightly disjointed across the timeline for the purpose of a single representative shot. Let's use the final cooking shot as the main screenshot, and use a clear step for the secondary shots if needed.](https://ss.rapidrecap.app/screens/l5qzQKZrv3w/00-01-09.jpg)