Sweet potato and cheese squares that stretch!

The golden-brown crust is coated with white sesame seeds. The moment you break it open, the cheese bursts out in cheesy strands, releasing a rich aroma of milk and sweet potato. The texture is chewy and chewy with a delightful crunch of sesame seeds—it's simply delicious! The beauty of food begins with pleasing the eye, then the palate. Only food that whets the appetite deserves to be served and photographed! 😄

Ingredients

Steps

Peel and thickly slice the sweet potato, then steam it in a pot until it's cooked through (you can easily pierce it with chopsticks). I used a pressure cooker, steaming it for about 10 minutes after releasing the pressure.
Add condensed milk while the sweet potato is still hot, and mash it into a paste with a spoon, the smoother the better.
Add glutinous rice flour and mix well, then knead into a non-sticky sweet potato dough.
Prepare the Mara cheese and white sesame seeds.
Separately beat the egg yolks and set aside in a small bowl.
Take about 50g of sweet potato dough, wrap the cheese filling inside like you would a glutinous rice ball, roll it into a ball, and then use a scraper or flat plate to press it into a small square, or any shape you like (if you want to make squares, you can watch a video to learn how, it's super easy).
Moisten the edges of the shaped sweet potato pieces with water, then roll them in white sesame seeds to make them stick firmly.
Brush the surface of the sweet potato chunks with egg yolk. Preheat the oven to 170°C. Bake in the middle rack of the oven for 10 minutes. Take them out, flip them over, brush with egg yolk again, and continue baking for 10 minutes. The stringy sweet potato cheese is ready!