Pan-fry Sweet Potato cake ( sesame and dessicated coconut)

This is actually quite light snack and I made double batch here.  Originally the recipe uses pumpkin mash, I used orange sweet potato mash instead. To pan fry these cakes,  you only need very little oil so this is quite healthy as compared to store bought.

     
       Recipe: Fong's Kitchen
    Ingredients ( makes 8 pieces)
    120g mashed pumpkin ( I used mashed orange sweet potato)
    50g glutinous rice flour
    50g plain flour
    20g icing sugar
    20g desiccated coconut
    Sesame seeds for coating

     Method
     1.  Steamed, mashed sweet potatos. While it is still hot,  add in glutinous rice flour, plain flour, ising sugar and dessicated coconut to form a soft, non-sticky dough.

     2.  Divide into 8 portions.  Roll into a ball.  Flatten each with your palm, press each onto prepared    sesame on the plate, both side.

     3.  Heat up a non-stick pan with a teaspoon of oil. Pan fry both sides over medium heat until it turns golden brown.