Batatada (macanese potato cake)
Cakes
The Macanese have two types of Batatada: one with white potatoes and one with sweet potatoes. In both cases, Batatada is so moist from the potatoes that it is typically served unadorned, enjoyed as a dessert or a teatime snack. In the following pages we have included our recipes for both. Here is a very modernized interpretation of the white potato Batatada served to us at Dona Aida de Jesus’s Riquexó. The texture of Dona Aida’s Batatada was reminiscent of a dense cheesecake, so we ran with that and incorporated coconut yogurt for a little zing and seasonal fruit for garnish. We are probably going to authenticity hell for this, but we even added salted potato chips for crunch. Sorry, Aida... it’s delicious! <br /> <br />That being said, it is great enjoyed on its own with tea, as the Macanese do. Or treat this as a blank canvas for in-season fruits: We shot this book in the fall and used cape gooseberries, fresh figs, and pomegranate. <br /> <br />Reprinted with permission from The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, and Hugh Amano, copyright © 2016. Published by Ten Speed Press, an imprint of Random House LLC. <br />
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