How to Make Banh Khoai Lang (Air Fryer Sweet Potato Coconut Cakes)
Sweets and drinksBaked GoodsVietnam15 to 20 minutes boiling the sweet potato, 15 minutes baking
Banh khoai lang in an air fryer is straightforward, just mix and bake. The cakes are nutty with sweet potato, fragrant with coconut milk and coated in sesame seeds.
The tricky part is the dough, since a wet one spreads out and is hard to turn. The oats, mashed sweet potato, butter and coconut milk go together first, and the baking powder last. A light knead brings it to a smooth, pliable dough.
This batch weighs about 465g, at roughly 230 calories per 100g. Once cool, the cakes keep in an airtight box and take 3 minutes in the air fryer the next day.
Method
Boil 180 g sweet potato for about 15 to 20 minutes until soft, lift it out to cool, peel it, slice it and mash until smooth.
Put 120 g oats, the mashed sweet potato, 100 g unsalted butter and 60 ml coconut milk in a bowl one at a time and mix well.
Add 1 teaspoon baking powder and mix gently by hand until the dough is smooth and pliable.
Roll the dough into a log, cut it into rounds, roll each into a ball and press it flat like a doughnut.
Roll each cake in sesame seeds.
Preheat the air fryer for 10 minutes at 160 degrees C, then bake the cakes at 160 degrees C for about 15 minutes, turning them every 10 minutes so both sides cook evenly.
Tips
A sheet of parchment paper under the cakes in the air fryer keeps them from scorching.
Mealy sweet potatoes work better here than the waxy, sticky kind.
Preheat the air fryer for 10 minutes at 160 degrees C before the cakes go in.
Turn the cakes every 10 minutes so both sides cook evenly.
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