14 Days of MCO with Potatoes (or Sweet Potatoes): The Best Recipes that You Can Cook at Home

Do you know what rhymes with Movement Control Order (MCO)? Good ol’ delicious potatoes! Yes, MCO 2.0 has started and one thing that may concern us (mums) is the menu that we have to cook for these two weeks.

Easy mummies. Let’s try these 14 recipes that you can make by just using potatoes.

1) Steamed Potato

Highlighted

INGREDIENTS:

• Potatoes
• Water

METHOD:

1. First of all, wash the potatoes thoroughly. 
2. Pour some plain water into a steaming pot.
3. Adjust your steam rack inside the pot and put the potatoes on top of it.
4. Steam the potatoes until they become soft.

2) Steamed Potato Cake

INGREDIENTS:

• 100g of yellow potatoes
• 100g of purple potatoes.

Then have them steamed until they are soft. Meanwhile, you can start to prepare the batter. 

For the batter you will have to need: 

• 240g plain flour
• 1 teaspoon instant yeast
• 140g sugar
• 1 teaspoon of salt
• 320ml milk50g oil

METHOD:

1. Mix the dry ingredients all together first.
2. Add 320ml of milk and mix them again.
3. Add 50g of oil.
4. Divide the batter into two equal portions.
5. Mash the potatoes and mix it into the divided batter portions.
6. Cover and let the batter rest for 1 hour.
7. After 1 hour, you can scoop them into piping bags.
8. Pipe both of the batter into paper cups to have some touch of both colours (yellow and purple) or you can just use a single colour batter.
9. Finally, steam in a steamer pot for 15 minutes.

3) Fluffy Potato Crackers

INGREDIENTS:

• 1/2 teaspoon of salt
• 1/2 teaspoon of sugar
• A dash of pepper
• 1 teaspoon chicken stock powder
• 1 teaspoon oil
• 150g tapioca starch
• 100ml water

METHOD:

1. Firstly, peel and wash the potatoes.
2. Cut them into small pieces.
3. Add some water into the steamer and steam the potatoes until soft.
4. Weigh the potatoes about 150g and mash them while they are still hot.
5. Mix the mashed potatoes with the dry ingredients thoroughly.
6. Then add 150g tapioca starch and 100ml water and mix them again until it is hardened.
7. Roll it into a log.
8. Wrap it tightly with ‘cling wrap’.
9. Refrigerate for an hour.
10. After an hour, boil it in lightly salted water for 20 minutes.
11. Cool it completely.
12. Once cooled, refrigerate it again overnight.
13. Next day, slice it thinly about 1-2 mm in thickness.
14. Sun dry the pieces until they harden. They are ready when they turn semi-transparent.
15. Lastly, just fry them in hot oil.

4) Sweet Potato Balls

INGREDIENTS:

• 450g of sweet potatoes
• 1 cup of rice flour
• ¼  cup of glutinous rice flour
• 4 tablespoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of baking powder

METHOD:

1. Peel and wash the sweet potatoes.
2. Steam until soft.
3. Mash the potatoes.
4. Add 1 teaspoon of baking powder into 1 cup of rice flour.
5. Mix.
6. Pour the mixed rice flour into the mashed sweet potatoes.
7. Add ¼  cup of glutinous rice flour.
8. Add 4 tablespoon sugar + 1 teaspoon salt.
9. Knead the mixture.
10. Roll into balls.
11. Add the balls into a hot oil frying pan.
12. Keep stirring until the balls turn golden.

5) Ang Koo Kuih

INGREDIENTS

For skin dough:

• 160g of yellow/white sweet potato
• 1/2 of teaspoon rice flour
• 100g of glutinous rice flour
• 50ml of beetroot extract
• 50ml of water
• 3 tablespoon of oil

For mung bean filling:

• 200g mung bean (soaked)
• 2 tablespoon shallot oil
• 110g sugar
• 3/4 teaspoon salt

METHODS

For beetroot natural food colouring:

1. Peel beetroot.
2. Cut into cubes.
3. Put into a pot and add 1 cup of water.
4. Boil them with pandan leaf.
5. Pour beetroot water into a bowl and it will become a natural food colouring.

For mung bean filling:

1. Rinse the mung beans until the water runs clear.
2. Soak the mung beans for 2 hours.
3. Steam mung beans until soft.
4. Mash mung beans while still warm.
5. Heat 3 tablespoon oil in a pot.
6. Fry shallot until fragrant.
7. Add mashed mung beans,
8. Add in 110g of sugar,
9. Add ¾ teaspoon of salt.
10.  Mix and fry them until fragrant.

For skin dough:

1. Peel 160g of sweet potato
2. Cut into smaller pieces.
3. Cut pandan leaf in and steam sweet potato until soft.
4. Divide into 2 equal portions and mash while they are still warm.
5. Add ½ teaspoon of rice flour into 100g glutinous rice flour.
6. Divide into 2 equal portions.
7. Combine mashed sweet potato and flour.
8. Add 50ml of warm water.
9. Add 1 and a ½ tablespoon of oil.
10.  Knead into a smooth dough.
11. Do the same steps for the red dough. (Use 50ml of beetroot extract instead of warm water.)

For moulding:

1. Press dough nicely to fit into a mould turtle-shaped.
2. Weigh the moulded dough and take note of the weight.
3. Weigh mung bean filling (half a total dough weight).
4. Press into balls.
5. Do the same for the red dough.
6. Fill the head, legs and tail cavity with yellow dough.
7. Flatten red dough and place a ball of mung bean filling and wrap it.
8. Press into the same mould.
9. Knock dough out onto oiled banana leaf. 
10. Use black sesame seeds as the eyes.
11. Shape the mouth with a toothpick and trim the banana leaf.
12.  Arrange them in a steamer and let them steam for 4 minutes.

6) Sweet Potato Fries

INGREDIENTS:

1. Sweet potato
2. Cornflour
3. Vegetable oil
4. Salt

METHOD:

1. Peel and soak sweet potatoes in water.
2. Cut the top and bottom part away.
3. Slice them into thin strips.
4. Add enough water to cover the sliced sweet potatoes.
5. Add 1 tablespoon of salt.
6. Soak for an hour then drain and rinse.
7. Pour sliced potatoes onto a tea towel and spread them.
8.  Pat dry. The drier the potatoes, the crispier they will be.
9.  Place them in a bowl and sprinkle some cornflour.
10. Coat evenly and drizzle some vegetable oil (do not use olive oil for this) then rub them together.
11.  Arrange on a wire rack making sure to distance them.
12. Bake them in a preheated oven at 220°C for 25-30 minutes.
13. Switch OFF and leave it in the oven for 10 minutes.
14. Sprinkle some salt.

7) Potato Mantao

INGREDIENTS:

SWEET POTATO CHOCOLATE DOUGH

• 100g sweet potato (steamed and mashed)
• 100g plain flour
• 25g sugar
• 60g warm milk
• 3 tablespoon cocoa powder
• 1/2 tablespoon instant yeast
• 1 teaspoon oil

WHITE DOUGH

• 100g plain flour
• 50g super fine flour
• 80g warm milk
• 25g sugar
• 1/2 tablespoon instant yeast
• 1 teaspoon oil

METHOD:

1. Cut washed 100g of potatoes into pieces and steam until soft.
2. Mashed the potatoes while still warm.
3. Add 25g sugar into 60g warm milk.
4. Combine milk + sugar + mashed sweet potato.
5. Add ½ tablespoon of instant yeast.
6. Add in 100g of all-purpose flour.
7. Add 3 tablespoon of cocoa powder and 1 teaspoon of oil.
8. Knead to form a smooth dough.
9. Add 25g sugar into 80g warm milk.
10. Add ½ tablespoon of instant yeast.
11. Cover and proof for an hour.
12. Mix 100g all-purpose flour and 50g superfine flour with 1 teaspoon of oil.
13. Cover and proof for an hour.
14. Roll and flatten the sweet potato chocolate dough. Do the same with the white dough.
15. Brush some water on the white dough.
16. Place the flattened sweet potato chocolate dough on top of the flattened white dough and roll them to flatten together again.
17. Cut away excess dough and brush water onto the surface of the chocolate dough and roll the dough.
18. Cut into desired size, cover and let rest for 15 minutes.
19. Steam them for 15 minutes and done!

8. Potato Doughnut

INGREDIENTS:

• 500g sweet potatoes
• 1 cup wheat flour
• A pinch of salt
• Palm sugar
• Pandan leaf
• Oil for frying

METHOD:

1. Sprinkle a little salt on the sweet potato and steam it for 10 minutes.
2. Finely chop the palm sugar.
3. Mash the sweet potatoes.
4. Add wheat flour and knead.
5. Dough it into the doughnut shape.
6. Heat the oil.
7. Deep fry the doughnut until it turns golden brown.
8. In another pot, melt the palm sugar.
9. Add pandan leaves for added aroma.
10. Pour in fried doughnut into the melted palm sugar and stir until the palm sugar dries out.

9. Potato Bun

INGREDIENTS:

• 180g purple sweet potato (mashed)
• 350g bread flour
• 100g plain flour
• 100g sugar
• 100ml water
• 60g butter
• 2 tablespoon milk powder
• 2 teaspoon instant yeast
• 3/4 teaspoon salt
• 2 eggs
• Pandan leaf

For topping:

• 60g instant custard powder
• 120ml water

METHOD: 

For the dough:

1. Steam 180g of sweet potatoes until soft. 
2. Mash the sweet potatoes. 
3. In a bowl, add in 100ml water and 2 tablespoons of milk powder. 
4. Add 100g sugar and mix it well. 
5. Add 2 teaspoon of instant yeast, stir and let it rest for 5 minutes. 
6. Add 350g bread flour, 100g of plain flour and 3 to 4 teaspoon of salt into the mixture and mix it well.
7. Slowly add yeast mixture into the flours. 
8. Add the mashed sweet potato and two eggs.  
9. Let it kneads and as it almost turns into a dough, add in 60g of butter. 
10. Once it is done, shape into a ball and proof for 60 minutes. 
11. Divide the dough into 20 balls and let it rest for 15 minutes. 
12. Flatten the dough and shape into balls again. 
13. Let it proof for 40 minutes.

For the topping

1. Add 120ml of water into 60g instant custard powder. 
2. Scoop into a piping bag and let it chill in the refrigerator. 
3. Brush egg washes on the dough. 
4. Pipe the custard sauce onto the dough.
5. Bake at 190°C for 40 minutes. 

10. Potato Sponge Cake

INGREDIENTS: 

• 120g mashed sweet potato
• 7 egg yolks
• 7 egg whites
• 100g cake flour
• 100g sugar
• 120ml fresh milk
• 4 teaspoon fresh lemon juice
• 6 tablespoon oil
• 1/2 teaspoon salt

METHOD:

1. Steam sweet potato until soft and remove the skin. 
2. Weigh 120g sweet potato. 
3. Mash and set aside. 
4. Separate 7 egg yolks and egg whites. 
5. Pour 6 tablespoon of oil into a bowl of 7 egg yolks. 
6. Add 1/2 teaspoon of salt and whisk it. 
7. Mix mashed sweet potato with 120ml milk. You can blend it as well for a super-smooth texture. 
8. Add potato mixture into the egg yolk mixture and mix.  
9. Next, add 2 teaspoons fresh lemon juice and 100g cake flour. Mix it well.
10. Pour 7 egg whites into mixing bowl and whisk it. 
11. Add 100g of sugar and 2 teaspoons of lemon juice. Continue whisking it until soft peak.
12. Add meringue into sweet potato batter and fold carefully. 
13. Pour it into the baking tray. 
14. Bake with a water bath in a preheated oven at 160°C for 70 minutes. The water bath helps to maintain the moisture. 

11. Potato Dessert

INGREDIENTS:

• Sweet Potato 
• Gula Melaka
• Pandan Leaf
• Ginger
• Water

METHOD:

1. Cube sweet potatoes.
2. Add sweet potatoes, water, gula melaka, pandan leaf and ginger into a pot and let it boil.
3. Remove the pandan leaf and serve.

12. Purple Sweet Potato Seri Muka

INGREDIENTS:

Rice layer:

• 300g glutinous rice (washed and soaked overnight)
• 300ml santan
• 1 teaspoon salt
• Dried blue pea flower

Custard Layer:

• 150g steamed purple sweet potato
• 250ml santan
• 110g sugar
• 50g wheat flour
• 30g cornflour
• 1 egg

METHOD: 

1. Wash and soak 300g glutinous rice overnight. 
2. Pour hot water into dried blue pea flower and set aside. 
3. Transfer soaked glutinous rice into the steaming pan. 
4. Add 30ml coconut milk. 
5. Add 1 teaspoon salt.
6. Cut pandan leaves into the pan and steam it for 20 minutes.
7. Fluff the glutinous rice. 
8. Add blue pea flower extract and steam for 10 minutes. 
9. Remove pandan leaves and transfer the steamed glutinous rice into a 9-inch pan. 
10. Press to flatten the rice.
11. Steam 150g purple sweet potato.
12. remove pandan leaves once done.
13. Pour 250ml of coconut milk into a blender and add in the steamed sweet potato. 
14. Add 110g sugar and 50g of wheat flour, 30g of cornflour and 1 egg, and blend. 
15. Strain the blended mixture.
16. Place pan in a hot steamer and pour sweet potato mixture. 
17. Steam on high heat for 45 minutes. 
18. Once done, let it cool completely before cutting with a plastic knife.  

13. Mashed Potato

INGREDIENTS:

• 5 pcs potatoes 
• 4 tbsp fresh milk 
• 1 tbsp butter
• 1 tbsp cornflour 
• 250ml water
• 1/2 tbsp sugar
• 1 1/2 tbsp Oyster sauce
• black pepper
• white pepper
• 1 teaspoon salt
• 2 tbsp cornflour water

METHOD:

1. Dice the potatoes. (if using a potato masher, ladle must cut in a thin slice)
2. Boil the potato until soft.
3. Mash the potatoes.
4. Add 4 tablespoon of fresh milk and 1 tablespoon of butter, mix well with the potatoes.
5. Mix 1 tablespoon cornflour, 250ml water, ½ tablespoon sugar, 1 ½ tablespoon oyster sauce together.
6. Cook all in the pot.
7. Add some white pepper, black pepper, 1 teaspoon of salt, 2 tablespoons of cornflour water.
8. Pour the sauce on the mashed potato.
9. Ready to serve.

14. Baked Potato Skin

INGREDIENTS:

• 3 russet potatoes
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 tablespoon butter
• 2 ounces cheddar cheese
• 1 tablespoon bacon, diced
• 3 eggs
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon chives, chopped

METHOD:

1. Preheat the oven to 180°C.
2. On a baking sheet, oil the potatoes well and sprinkle with salt. 
3. Bake for about one hour. If you are using more potatoes, an additional 15 minutes per potato is needed. 
4. Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
5. Spread butter on the inside of each scooped out potato. 
6. Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
7. Bake for 25 minutes, until the egg white has cooked through.
8. Serve warm with chives!