Wash the sweet potatoes, peel them, and slice into thin pieces. Steam them over high heat for 15-20 minutes until they are soft enough to pierce easily with a chopstick. Mash the steamed sweet potatoes into a smooth puree using a masher or spoon.

Combine the mashed sweet potatoes with glutinous rice flour and white sugar. Mix well and knead into a soft, smooth dough.

Divide the dough into equal portions. Take one portion and use both hands to gently roll the dough into a smooth, round shape. Press a hole in the center with your thumb. Add a small amount of shredded cheese, seal the opening tightly, and shape it into a patty. Coat the sides of the patty with white sesame seeds, leaving the top and bottom uncoated.

Separate the egg yolk and brush it evenly over the top of the sweet potato cakes.

Oven Method:

Preheat the oven to 180°C (356°F).

Place the cakes on a baking tray and bake for 15-20 minutes.

Keep an eye on the color. If they brown too quickly, lower the temperature or cover them with foil. Remove when the surface is golden and the cheese is melted.

Pan-Frying Method:

Heat a small amount of oil in a frying pan.

Add the cakes and cook over low heat, flipping occasionally to ensure even browning. Cook until both sides are golden brown and the cheese is melted, about 5-8 minutes.