椰香土豆饼 Coconut-covered Potato Cakes

I brought these to our Christmas party, and people really liked them. In my opinion, they taste best just coming out of the oven.

3 pounds of potato (~6 large ones)
2 cups of glutinous flour (~0.6 pound)
½ cup of milk
1 egg
½ cup of sugar
2 tablespoons of butter, some vegetable oil
2 to 4 ounces of sweetened coconut flakes

1. Peel potatoes and cut into large chunks. Boil for 10 minutes until well cooked.
2. Mash the potato. Add ½ cup of milk and 1 egg will help the process of mashing. Add 1 tablespoon of melted butter and 2 tablespoons of vegetable oil. Fold in ½ cup of sugar and 2 cups of glutinous flour (it works well with the potato masher). The dough should become less sticky to hands. Add more flour if it is too sticky.
3. Preheat the oven to 300 degrees F.
4. Place sweetened coconut flakes in a shallow baking pan.
5. Pinch off a small amount of dough, about 1/3 the size of a fist. Work it into a ball, and then flatten it. Press both sides of the dough in coconut flasks to make the flakes to adhere. Brush melted butter on both sides. Place in onto a large greased baking sheet.
6. Bake on the bottom rack of the oven until the bottoms are golden brown, about 30 minutes. Turn the cakes over and bake for an additional 30 minutes.

Serve while they are still hot. I made ~28 cakes. They taste more like sweet-rice cake rather than potatoes.